Risotto is a Northern Italian dish which, like a hearty bowl of soup, can be served on its own as a meal. This version, packed with springtime herbs and tender bite-sized pieces of asparagus, would also be perfect alongside roast leg of lamb or Easter ham.serves 8

Ingredients:

• 2 lbs. fresh asparagus, washed well
• 6 to 8 cups vegetable or chicken stock
• 6 Tbsp olive oil
• 2 shallots, minced
• 2 cups Arborio rice
• ¼ cup fresh chives, snipped
• 3 Tbsp fresh dill, finely chopped
• ½ cup freshly grated Parmesan cheese
• kosher salt and freshly ground black pepper to taste

Directions:

Cut the tips and tender portions of the asparagus spears into bite-sized pieces (about 1 1/2” pieces). You should have 3 generous cups of asparagus pieces. Set aside. Place the stock in a large saucepan, place over medium heat and bring to a gentle simmer, reduce the heat to low and maintain at a barely perceptible simmer. Meanwhile heat the oil in a medium size stock pot. Add the shallots and sauté until tender and fragrant. Add the rice and stir to coat in the oil. Add ½ cup of the hot stock to the rice and cook stirring frequently until the liquid has completely absorbed, 5 to 7 minutes. Stir in another ½ cup of the stock, cook until absorbed and continue to repeat this process until the rice is tender. Meanwhile, 15 minutes into the cooking time, stir in the asparagus pieces and continue to cook adding the remaining stock ½ cup at a time. The risotto is ready when both the rice and asparagus pieces are tender.