Celebrate the arrival of spring with this light, bright risotto flavoured with asparagus, edamame, lemon and tarragon.
- 1 lb fresh asparagus
- 4 1/2 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 cup shelled edamame, thawed
- Zest of one lemon
- 1 tbsp chopped fresh tarragon
- 1 cup grated Parmesan cheese
- Salt and pepper
- Snap the woody base off the bottom of asparagus spears and discard. Cut off the asparagus tops and reserve; chop stems into 1″ lengths.
- Blanch the stems for 3 minutes in a pot of boiling water, adding the tips for the last minute of cooking (if using white asparagus or if the spears are on the thicker side, cook for 5-7 minutes or until tender). Drain and immediately submerge in a bowl of ice water to stop the cooking process. Set aside.
- In a small saucepan, bring the stock to a simmer over low heat. Cover and keep warm.
- In a large saucepan over medium heat, saute onion in olive oil until translucent, about 4 minutes. Add the rice and cook, stirring constantly, until evenly coated with oil, about 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.
- Add the warm broth one ladleful at a time, stirring frequently and waiting until the broth is almost fully absorbed before adding more, until broth is fully absorbed and rice is creamy, about 25-30 minutes.
- Remove from heat and stir in the asparagus stems, edamame, lemon zest, tarragon, and Parmesan. Season with salt and pepper to taste.
- To serve, spoon into individual bowls and garnish with asparagus tips and a sprinkling of Parmesan.
- Category: Main