I always wait for spring very impatiently. The
harsh cold is really not my thing, and lately, I have been eying my
winter coat and snow boots with such pure hatred that I wonder why they
haven’t spontaneously combusted… I want to wear my
cute shoes, my dresses and my thinner jackets, dammit! OK, rant over.
This craving for spring always ends up influencing
my food choices. I start ordering salads at restaurants, just to see
green stuff. I drink buckets of that green fruit smoothie that kinda
looks like swamp water (or so my tattoo artist
says). And of course, spring vegetables are suddenly my favorite
veggies ever!
Truth be told, asparagus and artichokes have always
been some of my favorite vegetables, in any season. They both have a
subtle yet very flavorful taste, and they can be prepared so many ways,
from the very simple to the very fancy. I had
seen a soup recipe combining both in “Betty Goes Vegan” (not a book
that I’d recommend, to be honest, unless you are a carnivore trying to
switch to vegetarian, as there is barely a recipe in there that doesn’t
include “vegan” cheese and meat substitute… I
don’t get the point of a vegan cookbook that tries to include “meat“
and “cheese”, but maybe that’s just me…), but I was in the mood for
something more filling than soup. So I kept the basic ingredient
combination, but applied them to one of my favorite things
ever: risotto!
Lemon highlights the flavor of both asparagus and
artichokes without overwhelming them, and it has its own sunny taste
that will brighten up an entire dish if properly dosed, so I just had to
add it. As for goat’s cheese, well... when is
goat’s cheese ever superfluous? It’s delicate creamy tang is perfect
with those vegetables, and makes the risotto extra creamy and decadent!
Pick a bunch of thin asparagus, to make sure they
will cook completely in the broth and rice; the thicker ones will be a
bit too crunchy unless you par-boil them before adding them to the
risotto. I used canned artichoke hearts, but if
you have the fresh stuff handy, by all means, use it! And obviously,
pick some creamy goat’s cheese with no crust. I’d use a plain one, and
not those that already have fine herbs mixed in: you want to control
your seasoning as much as possible!
4 cups vegetable broth
4 tablespoons olive oil
1 yellow onion, finely diced
2 cloves garlic, chopped finely
1 tablespoon dried rosemary
1/2 tablespoon dried tarragon
1 lemon, zested and juiced
2 cups arborio rice
1 cup dry white wine
1 pound thin asparagus, trimmed and cut into 1-inch pieces
1 can artichoke hearts, drained and quartered
Sea salt and freshly ground black pepper
4 tablespoons olive oil
1 yellow onion, finely diced
2 cloves garlic, chopped finely
1 tablespoon dried rosemary
1/2 tablespoon dried tarragon
1 lemon, zested and juiced
2 cups arborio rice
1 cup dry white wine
1 pound thin asparagus, trimmed and cut into 1-inch pieces
1 can artichoke hearts, drained and quartered
Sea salt and freshly ground black pepper
1/2 cup soft goat’s cheese
1/2 cup freshly grated Parmagianno Reggiano
2 tablespoons butter
1/2 cup freshly grated Parmagianno Reggiano
2 tablespoons butter
Bring the vegetable broth to a soft boil and keep on simmer. In a large pan, preheat 2 tablespoons of olive oil over medium heat. Cook the onion and garlic until the onions have softened and the garlic is fragrant, about 5 minutes.
Add the rosemary, tarragon and lemon zest, and cook for another 2 minutes.
Add the arborio rice to the pan along with the wine and the last 2 tablespoons of oil. Cook, stirring until every grain of rice is covered in oil and the wine has been completely absorbed.
Add the rosemary, tarragon and lemon zest, and cook for another 2 minutes.
Add the arborio rice to the pan along with the wine and the last 2 tablespoons of oil. Cook, stirring until every grain of rice is covered in oil and the wine has been completely absorbed.
Add the asparagus to the pan and mix well.
Add the broth to the pan, one ladleful at the time, and cook, stirring constantly, until the stock is absorbed by the rice.
Continue adding stock and cooking until there is one ladle of broth left. Add the artichokes, lemon juice and final ladleful of broth.
Season with salt and freshly ground black pepper, to taste. Once the broth is absorbed by the rice, remove from the heat, add the cheeses and the butter and stir until the risotto is nice and creamy.
