I just came back from a little trip to the Catskills, one of my favorite places (if you’re a paid subscriber, you can find my recommendations to the area here). It was pretty chilly while we were there, so I was eating a lot of heavier, winter-type comfort foods. Now that I’m home and back in my normal routine, I’m craving more spring flavors - I am ready to make meals bursting with fresh, seasonal produce.
For those who celebrate, Easter is this weekend, which, to me, signals the unofficial start to warm weather cooking. It’s our first real opportunity to showcase green, snappy things in our home cooking. If you’re hosting Easter this weekend, this Asparagus Risotto with Meyer Lemon is just the thing. If you’ve never cooked with Meyer lemons before, now is your chance - they’re still in season for another month or so, and add a beautiful floral-citrus flavor to whatever you add them to. They’re typically a little smaller than conventional lemons, and more orange in color. The flavor is less sour and slightly sweeter than the lemons you’re probably used to cooking with and impart a really beautiful note to both savory items and baked goods. If you can’t find Meyer lemons, feel free to use regular lemon, but they’re worth seeking out at some point. I think you’ll love adding them to your ingredient arsenal.
If the idea of cooking risotto intimidates you, rest assured that it’s actually quite simple, and not as laborious as some would lead you to believe. You’ll be doing some stirring for 20-25 minutes or so, but nothing crazy. Put on your favorite podcast or music and relax! The end result is worth it - you’ll have perfectly al dente, plump rice grains that take on a creamy consistency from the slow cooking and stirring. It’s an amazing blank canvas for the flavors of the season, which is why I love showcasing fresh asparagus in the beginning of spring.
Last, even if you don’t drink alcohol, consider adding the Prosecco to the recipe. The alcohol cooks off and really adds great depth of flavor. If wasting the rest of the bottle makes you cringe, just offer any extra to your Easter guests (mimosas, perhaps?). If you can’t/won’t purchase alcohol, you can skip this step entirely, but just know that the end product will taste a little different (still good, but different).
Before we get to the recipe, I have a very exciting announcement! I’m going to be a featured speaker at Dr. Will Bulsiewicz’s Empowered Gut Summit from April 10th through April 14th, which is a major, major honor that I’m still pinching myself about.
The Empowered Gut Summit is a FREE virtual event where you’ll have the chance to learn about gut health from 25 different experts (including me!) in a variety of different fields. Our perspectives are separate, but very compatible—so you’ll have a chance to learn about everything from brain health and hormones to fermentation, sprouts, and sourdough starter. It’s going to be jam packed with info you won’t want to miss.
If you’re curious, my session is about Cooking to Support Your Gut During Difficult Seasons of Life and you’ll be able to watch it for free during the summit.
It would be my honor to have you tune in - this message is near and dear to my heart and I think you’re going to love it (not just my talk, but all of them!). You can register for free and get more information right here.
OK! On to the food.
Asparagus Risotto with Meyer Lemon
Serves 4
by Lauren Kretzer
Ingredients
1 bunch asparagus, trimmed and cut into 1” pieces (about 3 cups)
2 Tablespoons extra virgin olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 ¼ cup Arborio rice, rinsed and drained
1 teaspoon salt
¼ teaspoon ground black pepper, plus more for serving
¾ cup Prosecco (or other dry sparkling wine, such as Champagne)
4 cups vegetable stock, warmed
¼ cup nutritional yeast
1 teaspoon Meyer lemon zest (from 1 medium Meyer lemon)
Vegan parmesan cheese, for serving (optional)
Instructions
In a large pot of well salted water, cook asparagus for 4 minutes, or until bright green and crisp tender. Strain well and set aside.
In a medium saucepan over medium heat, heat olive oil. Add onion and cook, stirring occasionally, for 4-5 minutes, or until translucent. Add garlic and Arborio rice, and cook, stirring frequently for 1-2 more minutes. Add the Prosecco and simmer for 3 minutes, or until most of the liquid has been absorbed. Add the warmed vegetable stock, about ¾ cup (or approximately 2 ladlefuls) at a time, stirring very frequently while waiting for the stock to be absorbed before adding more. This process should take between 23-27 minutes. The rice should taste creamy and tender, yet pleasingly al dente. Remove from heat.
Add the cooked asparagus, nutritional yeast and Meyer lemon zest to the risotto. Spoon risotto into individual serving bowls, and top with vegan Parmesan and ground black pepper, if desired. Serve hot.