Ingredients:
1 Bunch of Wild Asparagus
3 Tablespoons Unsalted Butter at Room Temperature
1/2 Cup Grated Parmigiano
1/2 Cup Fresh Parsley Leaves, chopped
Zest from 1 Lemon
1/4 Cup Olive Oil
1 Small Onion, Peeled & Finely Diced
1 1/3 Cups Arborio Rice
1/2 Cup Dry White Wine
6 Cups Vegetable or Chicken Broth
Salt & Black Pepper to Taste
Directions:
Cut the tips and set aside. Cut the rest of the asparagus in 1-inch pieces, and blanch in a pot of boiling water until tender.
Use a slotted spoon to remove the asparagus pieces and place in a food processor with butter and cheese. Blend until smooth and set aside
Blanch the asparagus tips in the same water until tender. Drain and run under cool water, then set aside.
Cook the onion until translucent, add the rice, and stir to coat well with the onions and oil. Cook the rice, stirring continuously for 2 to 3 minutes
Add the wine to the rice and cook, stirring often
Add a ladle of broth at a time, stirring the rice until it has been absorbed before adding another. Continue to cook the rice in this manner for about 25 minutes
Remove from the heat and stir in the asparagus puree. Stir firmly until it has completely blended into the rice
Add half the parsley and lemon mixture and stir this into the rice as well. Serve the risotto in individual bowls, then garnish with the reserved asparagus tips and remainder of the parsley
and lemon mixture
