Asparagus and Leek Risotto

At least three times now in the past few weeks, my neighbor has texted me with a message like this: 

"Hey Beth, I have some extra asparagus, if you want any..."

When we moved last October, I was excited for our new home (double garage! dishwasher! central air!), but I was a little heartbroken to leave my garden plot. The abundant rhubarb patch. The prolific raspberry bushes. The volunteer pumpkins and sunflowers, sprouting randomly throughout the garden. The apple tree we had planted, just starting to bear fruit. The sour cherry bushes that gave us jam and the best damn cherry pie every July.

But a new home means new beginnings. This year, we built some raised garden beds, which are already providing us with lovely little radishes and fresh herbs. I have plans for more garden spaces in the months and years to come. Transplant those raspberries. Create another garden patch to let squash, pumpkins, corn and sunflowers run wild. Finally figure out how to plant bulbs and explore flower gardening. However, until I get asparagus established in my own yard, I am endlessly appreciative of the generosity of neighbor sharing with neighbor, a simple kindness that reflects all the very best about what it is to be human. (And I don't think she minds when I text her back, saying I NEED to give her some rhubarb cake, before I literally eat the entire pan...)

Here's what I made with that latest gift of asparagus: a perfect risotto, heightened and brightened with a light touch of lemon zest at the end. Serve with a chilled white wine, I can think of no higher calling for a stalk of asparagus then to be tucked into the creamy risotto rice with a light blanket of parmesan for good measure. 

Asparagus and Leek Risotto

Consider this recipe a guideline. Trust your instincts, don't let the risotto stick to the bottom of the pot, and have plenty of flavorful broth on hand. Remember to wash the leeks after they've been cut in half to remove any dirt that sometimes accumulates between the interior layers. 

1 and 1/2 cups Arborio rice

2 Tbls. olive oil 

1 large leek, white and light green parts only, halved and sliced

1/2 cup dry white wine

6 cups low-sodium chicken stock (or homemade stock)

1/2 lb. asparagus, ends trimmed, cut into roughly 1" pieces

1/2 cup freshly grated parmesan cheese

1 Tbls. butter

Pinch of saffron, crushed (optional) 

Lemon zest and sea salt

First, warm the stock: in a medium saucepan, add the stock and heat it over medium heat, lowering temp as needed so it does not boil. 

Next, the risotto: in a large pot, heat the olive oil over medium heat, then add the leek with a pinch of salt, cooking and stirring until soft but not browned. Add the rice and cook, stirring the dry rice for about 2 minutes. Add in the white wine and stir, allowing the rice to absorb the wine. Then start adding the stock, about 1/2 cup to 1 cup at a time, stirring occasionally to prevent the risotto from sticking to the bottom. Continue this process for approx. 20 minutes, adding a little stock at a time, and stirring as it absorbs. When the rice is almost done cooking, about 3 minutes before completely done, stir in the asparagus. Taste test the rice; it is done when the rice grains are fattened and tender, but still somewhat firm to the bite (you may not end up using all the stock). 

When the rice is done, remove from heat and stir in the parmesan, butter, and saffron. Taste the risotto and add salt to taste. Plate the risotto and over each serving, grate additional parmesan and a light grating of lemon zest. Enjoy!