Risotto is a dish that almost everyone enjoys. It feels a bit refined while remaining approachable, and it’s a perfect canvas for showcasing fresh seasonal produce from Nova Scotia in spring and summer. Think peas, asparagus, squash, and corn — the possibilities are endless. I like to serve this risotto with seared scallops and crispy prosciutto for a satisfying main course.
Give it a try — it’s a great recipe to add to your repertoire.
Recipe
Lemon asparagus summer risotto
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Prep Time 1 hour
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Ingredients:
- 1 pack arborio rice
- 2 litres vegetable or chicken stock
- ⅓ cup dry white wine
- 4-5 large cloves of garlic
- 2 medium shallots
- ½ cup fresh thyme
- 2 tbsp fresh rosemary
- 1 lemon juiced
- 1 bundle asparagus
- 4-5 large brussels sprouts shaved
- 6 tbsp butter
- 1 pack prosciutto
- 4 scallops per person
- salt and pepper
- 1 tbsp canola oil
Instructions:
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Trim the asparagus: hold the tip and bend the stalk until it snaps to remove the woody end. Blanch the spears in a large pot of salted boiling water until tender, about 1–2 minutes, then plunge into ice water to stop the cooking.
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Shave the Brussels sprouts thinly with a sharp knife to create delicate ribbons, then set aside.
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Peel and finely chop the garlic and shallots. Strip the thyme and chop along with the rosemary. Set the aromatics aside.
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Crisp the prosciutto: lay strips on a baking sheet and bake at 350°F until crisp, about 4–5 minutes.
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In a large, heavy-bottomed pot over medium-low heat, warm the canola oil, then add the garlic, shallots, thyme, and rosemary. Sweat gently — you want the aromatics softened without heavy browning. Add the arborio rice and stir constantly to toast and coat the grains evenly in the oil for 2–3 minutes. If your pot is too small, toast the rice in two batches.
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Deglaze the pot with the dry white wine, scraping any fond from the bottom as the wine reduces.
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Warm the stock in a separate pot. Using a ladle, add small amounts of warm stock to the rice while stirring frequently so the rice does not stick. Allow each addition to be absorbed before adding more. Continue this process until the rice is cooked through, about 15–20 minutes depending on heat.
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Watch for a creamy texture with a slight bite at the center of each grain — tender and creamy, not mushy.
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Cut the blanched asparagus into thirds and stir the pieces and the shaved Brussels sprouts into the risotto along with grated Parmesan. If the risotto seems too thick, loosen it with a bit more warm stock. Add the lemon juice at the end to brighten the flavors.
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To serve, sear the scallops in butter or oil until golden on each side, spoon the risotto onto plates, shave extra cheese over the top, add the crispy prosciutto, and season with salt and pepper to taste. Enjoy!
Enjoy!
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