Name: Asparagus Risotto
Yield: 4 servings
Ingredients: 1½ pounds asparagus; 6 cups chicken or vegetable stock, kept warm; 3 tablespoons unsalted butter, divided; 1 medium shallot, finely diced; 1½ cups Arborio rice; ½ cup dry white wine; ½ cup Parmesan cheese, finely grated, plus more for serving; Zest of 1 lemon; Salt and freshly ground black pepper; 2 tablespoons fresh chives or parsley, thinly sliced

Classic spring risotto. The asparagus goes in at two stages — the woody stems and thicker parts go in early to flavor the rice and break down into the broth, while the tender tips go in at the end so they stay bright and intact. The result is creamy, herbal, and deeply satisfying.

Ingredients

1½ pounds asparagus
6 cups chicken or vegetable stock, kept warm
3 tablespoons unsalted butter, divided
1 medium shallot, finely diced
1½ cups Arborio rice
½ cup dry white wine
½ cup Parmesan cheese, finely grated, plus more for serving
Zest of 1 lemon
Salt and freshly ground black pepper
2 tablespoons fresh chives or parsley, thinly sliced

Method

Snap the woody ends off the asparagus by bending each spear — it will break naturally at the tender point. Cut the asparagus into 1-inch pieces. Keep the tips separate from the stems.
Bring the stock to a gentle simmer in a saucepan over low heat. Add the asparagus stems and simmer for 5 minutes to infuse the stock with asparagus flavor. Strain the stock and return it to the saucepan; discard the stems or reserve them for another use.
In a large, wide pan or Dutch oven, melt 1 tablespoon butter over medium heat. Add the shallot with a pinch of salt. Cook for 3 minutes until softened.
Add the rice and stir to coat in the butter. Toast for 2 minutes — the edges of the grains should look translucent.
Pour in the wine. Stir until fully absorbed.
Add the warm asparagus-infused stock, one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue adding stock until the rice is al dente and creamy (about 18-20 minutes total).
When the rice is almost done, add the asparagus tips and stir gently — they will cook in the residual heat.
Remove from heat. Fold in the remaining 2 tablespoons butter, the Parmesan, and lemon zest. The risotto should flow slowly when spooned — if it's stiff, add a splash more stock.
Season generously with salt and pepper.
Serve in warmed shallow bowls. Top with extra Parmesan, a crack of pepper, and the sliced herbs.
*Storage:** Best eaten immediately. Risotto tightens up significantly as it cools and doesn't reheat well.
*Seasonal note:** Asparagus stems are woody but flavorful. Instead of discarding them, simmer them in the stock for 15 minutes before using — the stock becomes asparagus-scented and the stems soften enough to blend into the risotto for extra flavor.