Creamy, comforting, and delicately spiced. This risotto is a fresh take on a classic - made with seasonal asparagus, a hint of citrus, and a floral kick from crushed pink peppercorns. A final fold of whipped cream gives it an airy, velvety finish, while edible flower petals add color and elegance without overpowering the dish.
Ingredients:
- 1 1/2 tbsp olive oil or butter
- 1 small shallot, finely chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 5-6 cups warm vegetable or chicken broth
- 1 1/2 cups asparagus, tips chopped into 1" pieces, stalks chopped into thin coins
- 1/2 tsp crushed pink peppercorn
- 1/2 tsp salt
- Zest of 1 lemon
- 2/3 cup finely grated Parmesan
- 1/4 cup heavy cream, whipped to soft peaks (folded in at the end)
- Floral sea salt to taste
- Fresh edible flower petals for a garnish (like calendula, dianthus, flowering herbs, or cornflower)
Preparation:
- Warm broth in a separate pot and keep at a gentle simmer.
- In a large pot, heat olive and sauté shallot and asparagus coins until soft (2-3 mins).
- Stir in arborio rice and toast for 1-2 mins until slightly translucent.
- Deglaze with wine, let reduce by half. Begin adding warm broth 1/2 cup at a time, stirring often.
- Continue to add broth, let it absorb, and repeat. Continue cooking until rice is creamy and tender, about 25 minutes total.
- Meanwhile, roast asparagus tips for 8-10 mins at 425 degrees with a drizzle of olive oil, salt, and pepper until lightly golden. Set aside.
- To the risotto, stir in pink peppercorns, salt, lemon zest, and cheese.
- Off the heat, gently fold in the whipped cream to finish - for a light, silky texture. Garnish with roasted asparagus tips, sea salt, and fresh edible flower petals.