Asparagus is in season, and oh my, this risotto is delicious!

A few years ago, I planted an asparagus bed and wanted to celebrate this year’s harvest with something special.

What you’ll need:
10 fresh asparagus spears chopped into one inch pieces
4 cups of vegetable broth
1 finely diced small onion
1 stalk of celery diced
1/4 cup of peas
a few shakes of Herbare seasoning - or pinch of salt & freshly ground black pepper
1 cup Arborio rice
1 clove of garlic, minced
half cup of Chardonnay
quarter cup of freshly grated Parmesan cheese
2 tablespoons lemon juice
half teaspoon lemon zest
2 tablespoons chopped parsley

Add a little oil and a pat of butter in a large skillet over medium heat. I like avocado oil, but use what you like.

Add onion and celery and stir until tender. Add asparagus, garlic, Arborio rice, salt and pepper (or Herbamare) and sir until rice is lightly toasted - about 5 minutes.

Stir in Chardonnay and simmer until it is mostly evaporated, then stir in one-third of the hot vegetable broth (make sure it is pre-heated). Stir until rice has absorbed most of the liquid and turned creamy.

Repeat this process with the broth twice more, stirring regularly.

When finished the rice should be tender yet a bit firm to the bite.

Add peas and stir in.

Remove from heat and mix in the lemon zest, lemon juice, and Parmesan cheese.

Serve immediately and garnish with chopped parsley.

Enjoy! I hope you like it as much as I do!