Fresh Recipes to Grab From Your Garden

BY A-YO KITCHEN

Tip

• T ry different broths to vary the flavors! Seafood stock goes really well with this and is a great accompaniment to grilled fish or chicken.

Lemony Asparagus Risotto

The perfect creamy dish packed with fresh flavors! Buy the best fresh asparagus in Spring from your local farmers to create this wonderful rice dish.

1 lb asparagus, trimmed and chopped into 1/4 inch pieces, save some tops for garnish

2 Tbsp butter

½ tsp of red pepper flakes (optional)

1 small sweet onion, finely diced

4 cloves of garlic, minced

Juice and zest from 1 lemon

3½-4 cups warm broth

1 cup Arborio rice

¼ cup fresh parsley, chopped

½ cup dry white wine

½ cup grated parmesan cheese

Fresh ground black pepper and salt to taste

Optional toppings: parmesan cheese, olive oil, chopped parsley, asparagus tops, black pepper

Instructions ayokitchen.com, ayokitchen@gmail.com, @ayokitchen

1. In salted boiling water, add asparagus pieces, cook for about 3 minutes, and then add to ice water to blanch.

2. In a large pan on medium high heat, melt butter, and add red pepper flakes and sweet onion. Cook until translucent and start to lightly brown. Then add garlic and cook for 1-2 minutes until fragrant.

3. Deglaze pan with white wine and juice of one lemon. Add Arborio rice, and stir to combine.

Alysha Yoder is the photographer, food stylist, blogger, and recipe developer behind A-Yo Kitchen. With a passion for all things food, many of her recipes are inspired by her worldly travels, her many cooking classes abroad, and all the veggies and fruits her home gardens produce. She has been a photographer for 15+ years and previously worked in the corporate food sector for almost 10. She now is a small business owner running her studio, A-Yo Kitchen, out of York, PA, where she serves not only local clients, but those worldwide as well.

4. Once liquid is absorbed, slowly add a cup of warm broth at a time. Stirring constantly, repeat this step until all broth has been absorbed, or for about 20 minutes.

5. Once risotto is cooked through, it will have absorbed all the liquid and will still have a little bite to it. Then add in blanched asparagus, lemon zest, parmesan cheese, pepper, and salt.

6. Turn off heat, and stir until cheese has melted and everything has incorporated. Serve, and enjoy!