When Asparagus Becomes Comfort Food

In California we can eat locally grown asparagus for almost 9 months of the year. The heaviest production here in the Central Coast is from February to June, so right now the local markets are full of the stuff. Every time I pop into my neighborhood victualer for even just a quart of milk, I grab a bunch of asparagus -- just because. It's spring after all, and it's good and right that we should eat as much asparagus as we can.

I was going to fire up the barbie and grill some spears, but the weather had turned gloomy and damp and suddenly I was yearning for some hearty comfort food, not roasted asparagus. A good old pantry standby, Arborio rice, let me have my asparagus and my comfort food at the same time.

Risotto with Asparagus and Walnuts

1 Tablespoon butter
3 Tablespoons extra virgin olive oil. Or, half EVOO and half lemon olive oil.
1 Small onion, finely chopped
1 1/2 Cups Arborio rice
1/2 Cup dry white wine
4 Cups vegetable stock, heated
1/4 Cup chopped walnuts
1/2 Pound asparagus cut into 1-inch lengths. Save a few longer pieces for garnish.
Grated zest of 1 lemon
Salt and Pepper
Walnut oil to finish (optional)
Lemon zest for garnish

Heat butter and olive oil in a large saucepan. Saute the onion, stirring constantly, for 3-4 minutes until softened. Add the rice and stir over medium heat for about a minute without browning the rice. Add the wine and boil rapidly while stirring, until almost evaporated. Stir in the hot stock, one ladleful at a time, letting each ladleful get absorbed into the rice before adding more. After 10 minutes add the asparagus and keep cooking, adding stock as needed. After another 5 minutes, test a grain of rice; it should be al dente. Stir in the walnuts and lemon zest and add salt and pepper to taste. Remove from the heat and drizzle a little walnut oil over the dish, stirring lightly to blend. Serve immediately, garnished with lemon zest.

Makes 4 side dishes, or 2 generous entree portions. The vegetarians in your family will love you.