Spring Risotto Recipe

April 26, 2020

Spring Risotto

1 bunch asparagus

4 to 5 cups chicken stock, preferably homemade

3 tablespoons unsalted butter 

2 tablespoons olive oil

1/2 diced yellow onion


1 garlic clove

1 1/2 cups carnaroli or arborio rice

1/2 cup white wine

1 cup peas

1 cup grated parmesan

Zest of 1 lemon, plus 1 teaspoon lemon juice

1 tablespoon parsley, plus more for garnish

1 tablespoon mint, plus more for garnish


Snap off the woody ends of the asparagus and cut the spears into 1/2 inch pieces on the bias. 

Put your chicken stock in a saucepan on the stove and bring to a low simmer. 

In a deep-sided medium pot over medium-low heat, add 2 tablespoons of butter, 2 tablespoons olive oil, the onion and a pinch of salt and sauté until the onion is completely tender but doesn’t take on any color, about 10 minutes. Add the rice and cook with the onion, again making sure to not take on any color, until the rice changes from opaque to slightly translucent, about 4 minutes. 

Add the wine and stir until all the wine is absorbed. Start slowly adding the chicken stock in 1/2 cup quantities at a time, mixing and pausing after each addition, allowing time for the stock to be absorbed. Be sure to taste and adjust seasonings, based on the saltiness of your stock. This whole process should take about 20 minutes. It’s important to keep mixing all the while to release the starches in the rice and create a silky consistency. When you’re about 15 minutes in, add the asparagus and peas.The risotto is done when the rice is tender (all the grit is cooked out) and there is a medium thick broth. 

Add the cheese, lemon juice and zest and the last tablespoon of butter and mix vigorously. Fold in the herbs and allow the risotto to sit for about 2 minutes to rest. It tends to absorb more liquid and tighten up at this point, so add more broth if needed. Top with freshly grated cheese, black pepper and more herbs if using.