Asparagus season is short here in Colorado, so we do our best to get our fill each spring. Available in May and June, this unique vegetable grows in shoots straight out of the ground, requiring farmers to hand harvest each stalk — making the appearance of asparagus at your local market even more precious! If you want to cherish it while it lasts, but are ready for an alternative to the classic roasted asparagus, check out the risotto recipe below for a taste of the season in a new, creative way.

Asparagus risotto

Ingredients

1 tablespoon extra-virgin olive oil

2 cups chopped leeks

½ teaspoon sea salt, plus more to taste

2 garlic cloves, minced

1 cup uncooked rice, rinsed

½ cup dry white wine

4 cups vegetable broth

1 bunch asparagus, tough ends trimmed, stalks chopped into small pieces

1 tablespoon fresh lemon juice

2 tablespoons chopped chives

¼ cup fresh herbs, parsley, basil, tarragon, and/or dill, plus more for garnish

Lemon zest, for garnish

Grated pecorino cheese, optional

Freshly ground black pepper

Instructions

Heat olive oil in a large skillet over medium heat. Add the leeks, season with salt and a few grinds of pepper, and cook for 4—5 minutes, stirring occasionally, until softened. Add the garlic and cook briefly until fragrant. Stir in the rice and cook for 1 minute, then add the wine and simmer for 1—2 minutes, until mostly absorbed.

Begin adding the broth ¾ cup at a time, stirring constantly. Let the rice absorb each addition before adding more. With the final addition of broth, stir in the asparagus. Cook until the rice is al dente and the texture is creamy.

Stir in lemon juice, chives, and mixed herbs. Adjust seasoning to taste. Garnish with lemon zest and extra herbs, and serve with grated cheese if desired.