Updated: Dec 14, 2020
1.5 cups risotto rice - Arborio Carnaroli or Vialone Nano
1 bunch asparagus - sliced to skinny discs
1 medium onion - finely chopped
1 TBSP coconut oil
3 TBSP salted butter
1 celery stick - finely chopped
5.5 cups vegetable stock you might not need it all
5 oz. dry white wine
1 whole lemon - zest & juice
salt and pepper to taste
In a pan (cast iron is useful in this recipe), on a medium heat, heat onions and celery in butter and oil until softened (about 15 minutes). Add rice, coat well in oils and juices, and let it toast in the pan for a few minutes before adding wine. Let the wine evaporate almost completely - you’re after the perfume rather than the acidity at this stage.
Lower the heat and start adding the stock ladle by ladle allowing rice to absorb it slowly. Stir your risotto often to prevent the rice from sticking on the bottom of the pan, and to help the starch to release.
When you have used ⅔ of the stock, add asparagus and pour most of the remaining stock in. Turn the heat down and let it cook until the asparagus and rice are almost cooked through.
Stir in lemon juice and zest and use the remaining stock to loosen up the risotto consistency if you feel it needs it. You are looking for creamy - not runny - texture. Remember that even when you take the pan off the stove, the rice will continue to absorb the moisture, so sprinkle your parmesan over and serve immediately.