This Spring Risotto recipe features asparagus, onions, spinach, and Parmesan-Reggiano. (Recipe Credit: Adrianna Adarme of Fresh Tastes)
- 4 tablespoons unsalted butter, divided
- 1/4 pound asparagus, trimmed and chopped
- 1/2 cup packed fresh spinach
- 2 spring onions, white and pale green parts sliced
- 2 garlic cloves, peeled and minced
- 3/4 cup Arborio rice
- 1/4 cup white wine
- 2 to 3 cups warm vegetable or chicken broth
- 1/2 cup finely grated Parmesan-Reggiano
- 1/4 teaspoon crushed red pepper
- Zest from 1/2 lemon
- In a medium saucepan, set over medium heat, add 1 tablespoon of butter. When melted, add the asparagus, spinach, onions, garlic cloves and pinch of salt. Cook for about 2 to 3 minutes, stirring occasionally, until asparagus and spinach are bright green. Transfer to a food processor and pulse until mixture looks like a puree. If you need to, feel free to add a splash or two of chicken broth to the mixture to make it more puree-like. Set aside.
- Meanwhile, in the same saucepan (no need to wash it out), melt another tablespoon of butter, set over medium heat. Add the rice and about 1/2 teaspoon of salt and cook for a few minutes, stirring to ensure no browning on the rice occurs. Pour in about 1/4 cup of the white wine and 1/4 cup broth and cook, stirring the entire time, until mostly evaporated. Continue this process of adding the broth, in 1/4 cup increments, over and over again, for about 15 to 20 minutes, until the rice has bloomed and is cooked. You should need about 2 to 3 cups broth when all said and done. Lastly, stir in the reserved green puree, Parmesan cheese, crushed red pepper and lemon zest and last 2 tablespoons of butter. Cook for a few more minutes until bubbly and perfect. If needed (I like my risotto to spread), add a few more splashes of broth, stir and serve. Top with more Parmesan and freshly cracked pepper.