Risotto with Asparagus

Directions

Rinse the asparagus with cool water, and then use a peeler to remove the skin from the middle and below, as the skin can be fibrous and doesn't soften when cooked. Be careful with the tips, as they are delicate and might break. Bend the bottom part of the asparagus, and it will naturally snap where it should. Don't discard the leftover pieces, you can keep them for making broths, etc.

Blanch the asparagus in boiling water for 2-3 minutes, remove them from the water, and then use the same water to make our broth.

Trim the tips from all the asparagus, keep 2-3 whole ones aside, and blend the rest with a little water from the boiling water.

In a deep pan, melt the butter, saute the onion and garlic, add the rice, and stir until it becomes translucent. Deglaze with the wine, wait for the alcohol to evaporate, and then gradually start adding the broth to the rice. As soon as you add the first liquid, also add the blended asparagus pulp, so that the rice absorbs all their deliciousness. Towards the end, add the asparagus tips, and finely chop and add the 2-3 asparagus that were kept aside.

Just before removing it from the heat, add the lemon zest.

Serve immediately.

Indulge in this quick and flavorful asparagus risotto, showcasing the freshness and vibrant flavors of the asparagus.