Spring Lemon Risotto with Asparagus and Fiddlehead Ferns (from The Kitchn)


We've got a thing for Spring. And nothing says "Spring is here" like fiddlehead ferns. (Or morels. Or ramps. Or rhubarb. Or asparagus. Or strawberries.) Okay. So there are dozens of signs of Spring, and we love 'em all. We've sourced a delicious recipe from The Kitchn for a lovely Spring treat. Enjoy. 

serves 4 to 6

1 1/2 cups fiddlehead ferns
1 1/2 cups asparagus tips
3 tablespoons butter, divided
1 1/2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, washed well, and diced.
2 scallions, white parts only, washed and minced.
1 clove garlic minced
2 cups arborio or carnaroli rice (also called risotto rice)
1/2 cup dry white wine
approximately 5 1/2 cups hot vegetable or chicken stock
zest of 1 large lemon
1/2 cup grated parmesan cheese

Start by preparing the vegetables. Boil a medium sized pot of water, and have ready a large bowl of ice water. Thoroughly wash the fiddlehead ferns, then rub them in a kitchen towel to remove any of the brown paper-like chaff. Cut off any brown tips or blemishes. Rinse again if necessary. Click here to view the rest.

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