Lemon Asparagus Risotto

Recipe by Educational Chef Mercedes Melendez
Demonstrated at Decatur Farmers Market on April 18, 2018

Ingredients

• Market:
  • Asparagus from Watsonia ($6.00 small bunch)
  • Jody’s Dill ($2.00)
  • Parsley from Global Growers ($2.00)
  • Arugula $4.00 from Snapfinger Farms
  • Leeks from Local Lands ($3.00)
  • Onion from Local Lands ($4.00)
• Pantry:
  • 1 1/2 cup arborio rice
  • 6 cups vegetable broth
  • 1 tsp salt
  • 2 tbsp avocado oil
  • 1 lemon

 Directions

1. In a large pot bring vegetable broth to a low boil then add in chopped asparagus. Once asparagus has turned bright green remove from broth and put to the side while leaving the broth on low heat to keep warm.
2. In another pot add in avocado oil, chopped leeks, and diced onion. Once leeks and onion have become translucent add in 1 1/2 cup rice and stir to toast then add in two cups of the warm broth or enough to cover the rice.
3. Continue to cook or medium high heat, stirring occasionally. Once the broth has evaporated add more broth to cover and continue the process till all the broth has been used.
4. When the rice is being cooked in the last bit of broth stir in one small bunch each of chopped dill and parsley, one bunch chopped arugula, and the cooked asparagus.
5. Use the fresh zest of one lemon, then cut in half and add in the juice being careful not to add in the seeds. Serve warm.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.