ARTICHOKE, ASPARAGUS AND PEA RISOTTO

My Cellar

Serves 4 to 6

½ lb (250 g) asparagus, trimmed and cut into 1-in (2.5 cm) pieces

1 cup (250 ml) frozen baby peas

2 large trimmed artichoke hearts, soaked in lemon water and cut into small wedges

4 tbsp (60 ml) unsalted butter, divided

½ cup (125 ml) finely chopped shallots

1 lemon, zest and juice only

2 cups (500 ml) Italian Arborio rice

1 cup (250 ml) dry white wine

6 cups (1.5 L) chicken stock, kept hot

¼ cup (60 ml) fresh grated Parmesan

sea salt and freshly ground pepper, to taste

Bring a small saucepan of water to a boil and add asparagus to blanch, 1 to 2 minutes, until tender but still firm. Drain and set aside. Repeat with peas. Drain and set aside. Repeat with artichoke hearts and set aside.
Heat 3 tbsp (45 ml) of the butter in a large skillet or saucepan. When butter starts to foam, add the shallots and sauté until they start to colour, 3 to 4 minutes. Add the lemon zest, juice and rice and stir until the grains are well coated, about 1 minute. Add wine and stir until almost reduced. Add about ½ cup (125 ml) of hot stock, or just enough to barely cover rice. Cook, stirring, until liquid has almost been absorbed. Continue adding stock and repeat cooking, for about 15 minutes. The rice should be tender but still a bit firm.
Add reserved asparagus, peas and artichoke hearts, and season to taste with salt and pepper. Add remaining butter and the cheese. Mix quickly for 1 to 2 minutes until butter and cheese have melted and been absorbed. Taste and adjust seasoning. Serve immediately with additional grated Parmesan.