Indulge in the vibrant flavours of the new season with this delicious Spring Risotto recipe, tasty and easy to prepare!
Pair it with one of the Sisters’ Selection, from Black Market, which includes two each of our Pinot Rosé, Pinot Gris and Sauvignon Blanc for only $14.95 per bottle, including delivery.
300g Arborio rice
1 bunch asparagus (about 250g), trimmed and cut into bite-sized pieces
200g fresh or frozen edamame beans, shelled
1 small onion, finely chopped
2 cloves garlic, minced
1 litre vegetable or chicken stock
200ml white wine
50g Parmesan cheese, finely grated
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon fresh lemon juice
Zest of 1 lemon
Salt and pepper, to taste
Fresh basil leaves, for garnish
Prepare asparagus and edamame:
In a pot of boiling water, blanch the asparagus and edamame for 2 minutes. Drain and immediately place them in a bowl of ice water to stop the cooking process. This helps retain their vibrant color. Once cooled, drain and set aside.
In a separate saucepan, bring the vegetable or chicken stock to a gentle simmer. Keep it warm over low heat throughout the cooking process.
In a large, wide pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Toast Arborio rice:
Add the Arborio rice to the pan and cook for 2-3 minutes, stirring constantly, until the edges of the rice are translucent.
Deglaze with wine:
Pour in the dry white wine and stir until the liquid is mostly absorbed by the rice.
Cooking the risotto:
Begin adding the warm stock, one ladleful at a time, to the rice mixture. Stir continuously and gently until the liquid is mostly absorbed before adding the next ladleful. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Incorporate asparagus and edamame:
When the rice is almost cooked, fold in the blanched asparagus and edamame. This will warm them through and infuse their flavors into the risotto.
Add Parmesan and finish:
Remove the risotto from the heat. Stir in the finely grated Parmesan cheese, butter, lemon juice, and lemon zest. The butter and cheese will contribute to the rich and creamy texture of the dish.
Season and garnish:
Taste the risotto and season with salt and pepper as needed. Remember that Parmesan is salty, so adjust accordingly. Stir in a handful of torn fresh basil leaves for a burst of freshness and aroma.
Divide the Spring Asparagus and Edamame Risotto among serving plates or bowls. Garnish with additional Parmesan, lemon zest, and basil leaves (and don’t forget to have a sip or two of your wine.