I know a lot of people find risotto to be intimidating, or generally just a pain in the ass to make. And you wouldn’t be entirely wrong in thinking that. It’s time consuming, requires constant attention, and it goes from perfection to a gloppy mess in a matter of seconds if you aren’t careful. But what if instead of a pain in the ass, making risotto was a form of meditation? 30 minutes of mindful repetition- add broth, stir, repeat. A moment of calm in this shit storm we’re all currently living in.

My spring risotto embodies all the lovely things happening outside around us while we’re hunkering down at home. It’s bright, comforting, and full of those lovely spring vegetables that I am ever so grateful to keep getting in my grocery deliveries. Tender asparagus and baby peas stud the creamy, lemony, rice, with roasted radishes adorning the top. Their tops get crisped to perfection and provide a lovely bit of crunch to the dish.

Every spoonful of risotto is a ray of sunshine, and I hope making it is as good for the mind as it is for the soul. Or just get really stoned and eat that bag of frozen risotto you panic bought from Trader Joe’s a month ago. Definitely no judgement here. #selfcare

Spring Risotto

Ingredients:

1 lb asparagus, cut into 1-1 1/2” pieces

1 bunch radishes with greens

1/4 C + 2 Tbsp olive oil

1 Tbsp + 3/4 tsp kosher salt

pepper

8 C unsalted chicken stock

1/4 C shallot, minced

1/3 C onion, minced

2 C Arborio rice

1 C dry white wine

1 C frozen peas

1/4 C lemon juice

2 tsp lemon zest

1 1/4 C parmesan cheese, finely grated

2 Tbsp unsalted butter

Preheat oven to 350 degrees.

Place asparagus and radishes on a large baking sheet and season with 2 Tbsp of olive oil, 1/4 tsp salt, and a few grinds of black pepper. Toss to coat thoroughly, and roast for 15-20 minutes, or until the asparagus and radishes are tender but not mushy , and the radish greens have become crispy. Set aside.

While the vegetables are roasting, heat the chicken stock. In a large sauce pan, combine the chicken stock and 1 Tbsp of salt. Bring to a very gentle simmer over medium-medium low heat. Once the stock is simmering, reduce the heat to low to keep warm.

In a large dutch oven heat 1/4 C of olive oil over medium heat. Add the minced shallot and onion, and 1/4 tsp salt, stirring to combine. Cook until the onions are translucent and tender, approximately 5-7minutes. Add the rice, stirring to coat in the oil. Cook the rice for 3-5 minutes, stirring continuously, until the outer edges of the rice have become translucent.

Add the white wine to the pot and cook until it has completely evaporated, approximately 2 minutes. Add one ladle, or 3/4 C, of chicken stock to the pot, and stir continuously until the rice has completely absorbed the liquid before adding another ladle of broth, about 2-3 minutes. Continue to add the stock in this manner, until the rice is al dente and the risotto has a loose, creamy, consistency. You will most likely use all of your stock to achieve this consistency, and it will take about 25-30 minutes to incorporate all of the stock. The rice should still have a bit of a chewy texture to it. Do not overcook it.

Stir in the frozen peas and cooked asparagus to the rice. Add the lemon juice, zest, and butter and stir until everything is combined and the peas have cooked all the way through. Gradually add in the parmesan cheese, and stir until it has melted into the rice. If the risotto thickens up, add a little more stock as needed to maintain the creamy, yet fluid, consistency. Season to taste with salt and pepper as needed.

Serve the risotto in bowls and top with a few of the cooked radishes and more parmesan cheese if desired.

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Spring Risotto