Springtime Asparagus Risotto with my 4 principles I utilize to ensure perfection, every time 🌼🍋 Recipe below! Full recipe below & on my website/blog at https://www.josieskitchenonline.com/josieskitchenblog/asparagus-risotto 🧄🍋 Ingredients 1 generous cup Arborio rice 2 tbsp good olive oil 2 tbsp salted butter 2 tsp wine-infused salt 1-2 cloves garlic, minced Parmesan rind 1 small lemon, zested 12 oz fresh asparagus, chopped into small pieces 1/2-1 whole nutmeg, freshly grated 1 1/2 cups vegetable stock 1/2 cup parmesan, freshly grated 1/4 cup wine-infused cheese, freshly grated Grated parmesan, for topping Instructions 1. Brown the butter in a large pan on medium low heat. Once butter has browned, add in your olive oil & wine-infused salt. Add in your minced garlic & allow garlic to become fragrant (about 30 seconds). 2. Put your vegetable stock in a separate sauce pan on the stove. Warm stock on low heat while you begin to toast your rice. 3. Add in your rice to the pan with the butter, oil, and garlic and toast for approx 3-4 minutes. 4. Begin ladling in your stock to the rice, a 1/4 cup at a time. Allow rice to fully absorb the stock prior to adding more in. After you have added about 1/2 cup of the stock, rub a parmesan rind (cheese side down) directly on the bottom of the risotto pan & allow cheese to melt. Leave rind in the risotto to continue allowing the flavor to absorb. Continue adding in stock in batches until no more stock remains. 5. Zest a lemon and a half of a whole nutmeg into the rice. Stir continuously. 6. Just before rice is finished cooking, add in your chopped asparagus and allow the residual steam from the rice cook the asparagus through (approx 4-5 minutes). Add in the asparagus tops and shreds of lemon peel at the last 2-3 minutes of cooking, making sure the pan is off the heat. 7. Serve with freshly grated parmesan, more lemon zest, & grated nutmeg and enjoy! #spring #risotto #asparagus #risottos #risottolover #risottorecipe #injoskitchen