Asparagus Risotto

I wait all year for the asparagus in my garden to start poking their sweet little heads out of the soil. Their emergence is the undeniable start of springtime food harvesting from the garden (besides the nettles, of course). We pick armfuls of these beautiful asparagus and I can’t help but use them in perfectly simple recipes, like this one, that barely cook the asparagus to really showcase their flavor, color, and health benefits. Other ways I prepare them include quick roasting them in a really hot oven for just a few minutes or a light sauté in a hot pan with some butter and shallots. I like adding them to quiches or frittatas made from our beautiful orange-yolked eggs from our chickens. I even thinly shave them into ribbons and eat them raw in a salad.

Asparagus and Pea Risotto (serves 2 as a main dish and 4 as a side dish)

6 cups bone broth or vegetable broth
2 tablespoons butter or olive oil
1 yellow onion, finely chopped
2 cups Arborio rice
1 1/2 cup dry white wine
1 cup freshly grated Parmesan cheese, optional
One bunch of asparagus, cut into 1-inch pieces


1.Pour the broth into a saucepan and bring to a low simmer.

2. Meanwhile, in a separate large pot, saute the onion in butter or olive oil with a pinch of salt until nicely softened. Then, add the rice and stir until it's coated in the fat, about 2 minutes. Add the wine. Pour yourself a glass while the bottle is open.

3. When the wine is almost fully absorbed by the rice, add a ladle-full of warm broth. Continue to stir until absorbed. Add another ladle full and repeat until all of the stock is used up and the rice is cooked through, but still retaining a bit of a bite, like al denté pasta. If you need more liquid to cook the rice thoroughly, adding water will be fine.

4. Turn off the heat under the risotto and toss in the asparagus. Stir well. The heat from the risotto will lightly cook them and they will still retain their crunch, bright color, and health benefits. Stir in the Parmesan cheese (if using) and serve right away.