Daffodils are blooming, as are cherry trees, and the truest test of spring, asparagus in the market can be found for less than $2 a pound. I just couldn’t resist these at the market today, and cooked them up into a creamy risotto. This recipe is a classic asparagus risotto recipe. You can easily dress it up with some lemon zest, lump crab meat, green onions, truffle salt, fresh thyme or chopped mint. This risotto we’ve made on the loose side, which is why we are serving it in a bowl. When making risotto you get to decide how loose you want it. Just stop adding liquid when the risotto gets to the consistency you like! Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20-25 minutes. Note the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.
