Sarah's Culinary Adventure: Spring Green Risotto with Ontario Asparagus

"Asparagus inspires gentle thoughts." Charles Lamb

Hiya followers, how are you all doing?! It's been a while hasn't it?

My husband and I took a long awaited trip to Scotland and England and now we're back! We're back to lovely weather and all of the lovely fresh produce that is now in season! I am one of those weird people who wait all year long to enjoy locally grown Ontario asparagus. Although it is sometimes difficult to resist, I choose to not partake in eating asparagus any other time of the year, to avoid those out of season, foreign stalks. Call me crazy, I know! Today's recipe is made with our own homegrown asparagus. Yum! I swear, it is the best asparagus I've ever had and I've been adding it into just about every meal we eat. Now, make sure to savour every last bite, my followers, because before we know it, our local asparagus will be gone and if you're like me, you'll have to wait another year until it is back again. What a sad thought!

Spring Green Risotto with Ontario Asparagus

(serves 3 to 4)

1 1/2 cups green peas, fresh or frozen

1 cup asparagus, washed, trimmed and cut into bite size pcs

1 litre vegetable or chicken stock, preferably homemade or store bought

2 tbsp extra virgin olive oil

2 tbsp butter, separated

1 onion, finely chopped

1/3 cup dry white wine

1 cup Arborio rice

Sea salt and fresh ground pepper

1/3 cup Parmigiano Reggiano cheese, grated plus extra shaved for garnish

1 tbsp fresh parsley, chopped

In a small pot of salted water, boil the peas for 2 to 3 mins, remove and process half to make a paste, set aside. Next, boil the asparagus for 2 to 3 mins until just cooked, remove and set aside.

In a small pot, bring the stock up to a boil, turn down to a low simmer and have a ladle handy. You might not use all of the stock.

In another larger pot, on medium heat, add the olive oil and 1 tbsp of the butter. Add the onions with a pinch of salt and cook until softened, 4 to 5 mins. Stir in the rice. Stir in the wine with 1/4 tsp salt and a few grinds of pepper. Reduce the heat to medium low, add in a couple of ladles of the heated stock and stir until absorbed. Continue to add a ladle of stock at a time and stir until the rice is fully cooked, 15 to 18 mins. Stir in the set aside veggies, the grated cheese, parsley and the rest of the butter. Add more stock until the rice achieves the consistency that you desire. Taste and adjust the seasoning, serve immediately. Enjoy!