Here’s a recipe for a delicious dish that is perfect for Bedford, Ohio in the spring:

Ingredients:

  • 1 pound asparagus, tough ends trimmed and cut into 1-inch pieces
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4 cups chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
  • Lemon zest for garnish (optional)

Directions:

  1. In a large pot, bring the broth to a simmer over low heat.
  2. In a separate large pot, heat the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
  3. Add the Arborio rice to the pot and stir to coat with the butter, onion, and garlic mixture. Sauté the rice for about 2-3 minutes or until the rice is slightly translucent.
  4. Pour in the white wine and stir until it is completely absorbed by the rice.
  5. Add 1 cup of the simmering broth to the rice and stir constantly until the liquid is absorbed. Repeat with the remaining broth, adding 1 cup at a time and stirring until each addition is absorbed. This should take about 20-25 minutes.
  6. In the last 5 minutes of cooking, add the asparagus to the pot and stir until it is tender and bright green.
  7. Remove the pot from the heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
  8. Serve the risotto hot, with a sprinkle of lemon zest on top if desired.

Enjoy your delicious and seasonal Northeast Ohio Springtime Asparagus Risotto!