Springtime Risotto with Asparagus, Green Garlic and Chive Blossoms

Risotto is a comforting and versatile dish that comes together relatively quickly, making it the perfect option for a tired or worn-out evening. The combination of neutral-flavored rice and broth allows risotto to adapt to various flavors and ingredients. In this recipe, we celebrate the arrival of spring by highlighting fresh asparagus, green garlic, and chive blossoms, which add vibrant colors and subtle flavors to the dish. If you have access to baby bok choy, it is recommended for its tenderness and presentation. This vegan-friendly recipe can be enjoyed on its own or paired with your favorite protein.

Whether you’re looking for a simple weeknight dinner or a dish to impress your guests, this spring-inspired risotto is a wonderful choice. The combination of fresh asparagus, aromatic green garlic, savory prosciutto, and nutty Parmesan cheese creates a symphony of flavors that will delight your taste buds. Finish it off with the delicate petals of chive blossoms for a touch of elegance.

So, the next time you’re feeling tired or worn out, turn to this risotto recipe to rejuvenate your senses and indulge in a delicious and nourishing meal. Let the flavors of spring awaken your palate and bring a renewed sense of energy and joy to your table.

INGREDIENTS:

• 1 bunch fresh asparagus, peeled and chopped into ¼-inch lengths, stems and peels reserved
• 3 stems green garlic, white and light green parts peeled and finely chopped, dark green parts reserved
• 3 cups Whole Chicken Broth
• 2 tablespoons extra-virgin olive oil
• 4 ounces prosciutto, sliced into ⅛ by 1-inch ribbons
• 2 cups carnaroli rice
• 1 cup dry white wine
• ¼ cup shredded Parmesan cheese
• 4 chive blossoms, or ¼ cup chopped fresh chives

INSTRUCTIONS:

1. Toss the woody asparagus stems and peelings and the dark green parts of the green garlic into a saucepan. Pour the broth into the pan and then set it over medium heat to warm.
2. Set a skillet or braising dish over medium heat and pour in the olive oil. When it’s warm, stir in the prosciutto and chopped green garlic. Sauté them in the hot oil until they release their fragrance, about 4 minutes.
3. While the garlic and prosciutto cook, pour the rice into a fine-mesh sieve and rinse it under running water until the water runs clear. Toss the rice into the pan with the garlic and prosciutto and then stir it continuously until the edges of the rice kernels turn translucent, about 5 minutes.
4. Strain the broth through a fine-mesh sieve and into a heat-proof pitcher, discarding the vegetable trimmings. Ladle about ½ cup of broth into the rice and stir it continuously until the rice absorbs the liquid, then pour in another ½ cup. Continue stirring an additional ½ cup of broth into the rice every few minutes as the rice absorbs it until the rice is tender but not completely cooked through, 10 to 15 minutes.
5. Stir in the asparagus and then add the wine, stirring until the rice fully absorbs the liquid. Continue stirring until the rice is cooked through, 10 minutes more.
6. Stir in the Parmesan cheese so that it melts and mingles with the rice, then pluck the petals from the chive blossoms and scatter them over the rice.
7. Stir and serve warm.