This comforting yet fresh dish is the perfect start to spring, highlighting one of our region’s most abundant seasonal stars: asparagus!
INGREDIENTS
• 1 bunch asparagus, cut into 1” pieces
• 1 ½ cups arborio rice
• ½ onion, finely chopped
• 2 cloves of garlic
• 4 cups of vegetable broth
• ½ cup grated parmesan cheese
• 2 tablespoons of olive oil
• 1 tablespoon fresh lemon juice
DIRECTIONS
Prepare the asparagus: Blanch the asparagus in boiling water for 2-3 minutes, then drain and set aside.
Cook the risotto: In a large skillet, heat olive oil over medium heat. Add the onion and garlic and cook until fragrant. Add the rice and cook for another 1-2 minutes.
Add broth: Add your vegetable broth and stir until absorbed. Cook for about 20 minutes, until rice is tender.
Serve: Stir in your asparagus and lemon juice. Add the parmesan cheese and salt and pepper to taste. Serve hot and garnish with more freshly grated parmesan!
To view the spring 2025 issue of Partners magazine in its entirety, click here.
