Asparagus and Artichoke Risotto (Risotto ai Carciofi)

Ingredients

• 2 tablespoon olive oil
• 200 g (7 oz) asparagus spears, cut into 1/2 to 1-inch pieces
• 1 x 400 g (14 oz) artichoke hearts tin, drained and quartered
• 30 g (1 ounce) butter
• 2 medium shallots, diced
• 4 garlic cloves, minced
• 250 g (9 oz) Carnaroli rice
• 75 ml (2.5 fl oz) dry white wine
• 1 litre (4 cups) vegetable stock
• Juice of 1 lemon
• 30 g (1 ounce) Parmesan, grated, plus extra for serving
• 2 tablespoon fresh parsley, minced
• Freshly ground black pepper

Instructions

1. 1

   In a large pan, heat the olive oil...: In a large pan, heat the olive oil and shallow-fry the asparagus over medium heat for 4-5 minutes or until it has the texture of your liking. Add the artichoke hearts and continue to cook for 2-3 minutes. Remove the asparagus and artichokes from the pan with a slotted spoon and set them aside.

2. 2

   In the same pan, melt the butter and...: In the same pan, melt the butter and fry the shallots for 1-2 minutes until they soften. Add the garlic and continue to cook for 1 minute. Next, add the rice to the pan and toast it for 2 minutes, stirring often.

3. 3

   Lower the heat and add the wine. Cook...: Lower the heat and add the wine. Cook for 1-2 minutes until the alcohol evaporates. Add 1/4 of the stock and cook until most of the liquid evaporates, stirring often. Add more stock and repeat until all the stock is gone. The rice is done when it's al dente and there's still some liquid left in the pan.

4. 4

   Transfer the asparagus and artichokes back to the...: Transfer the asparagus and artichokes back to the pan, then stir in the lemon juice, Parmesan, and parsley. Season to taste and serve with extra grated Parmesan on top.