Asparagus Risotto for Spring — Creamy, Quick Weeknight Meal

Bright, silky, and full of lemony green flavor, this asparagus risotto is easy to prepare and brings a taste of spring to your table.

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Prep the asparagus and stock: Bring 1.0 L (4 cups) vegetable stock to a simmer in a small saucepan and keep hot. Trim 350 g (12 oz) asparagus, save the top 120 g (4 oz) of tips whole, and slice the remaining stems into 1 cm (½ inch) pieces. Blanch the tips for 1 minute, then plunge in ice water; drain and set aside.
Heat 15 ml (1 tbsp) olive oil and 30 g (2 tbsp) unsalted butter in a wide pan over medium heat. Add shallot and sauté until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds.
Add 320 g (1 2/3 cups) Arborio rice and cook for 2 minutes until edges look translucent. Pour in 120 ml (1/2 cup) dry white wine and cook until nearly evaporated, about 2-3 minutes.
Begin adding hot stock by ladlefuls, about 120 ml (1/2 cup) at a time, stirring frequently for 16-18 minutes until grains are tender with a slight bite.
Stir in chopped asparagus stems and peas (if using); cook for 1-2 minutes until tender. Remove from heat and stir in Parmigiano-Reggiano, remaining butter, lemon zest, and lemon juice. Season with salt and pepper, and fold in asparagus tips.
Serve immediately in warmed bowls, adding more Parmigiano and a drizzle of olive oil to finish.

Ensure to keep the stock hot for best results. For a dairy-free version, substitute with olive oil and cashew cream.