Springtime Asparagus and Pea Risotto

1. Sweat the Aromatics

In a pot over medium heat, add the oil. Saute the asparagus with a pinch of salt until just cooked and place aside on a plate. Add the finely chopped shallot and minced garlic with a pinch of salt. Cook until the shallot becomes translucent and the garlic is just beginning to turn a pale golden color.

2. Toast the Rice

Stir in the Arborio rice, cooking until each grain is slightly translucent and coated in the oil, about 2 minutes. Toasting the rice develops its nutty flavor and is a crucial step in creating a shell around the rice that ensures a creamy risotto with an al dente center.

3. Deglaze with Wine

Pour in the dry white wine, stirring until the liquid has completely reduced. Deglazing with wine adds a layer of acidity and complexity, elevating the overall flavor profile.

4. Cook the Rice

Add about two thirds of the stock to the rice, bring it to a simmer and allow it to reduce most of the way. Make sure to stir it occasionally to prevent it from sticking to the bottom of the pot. Once the first addition of liquid is mostly gone, add the remaining amount of stock in portions while stirring constantly, waiting for each addition to mostly reduce before adding the next ladle. This step will help you get the creamy consistency of a delicious risotto. Continue to add the stock in portions, until the rice is just cooked while still being toothsome and the consistency is creamy. Once ready, add the vegetables into the pot to heat through.

5. Finishing Flavors

Remove the pan from heat. Add the butter and freshly grated Parmesan cheese. Stir until a rich emulsion forms and the cheese has melted into the risotto. Taste for seasoning, adjusting with salt if needed. Divide the risotto between two plates, garnish with additional Parmesan if desired, and serve immediately.