Green Risotto with Asparagus

This Green Risotto with Asparagus takes the classic low-and-slow comfort of a proper risotto and gives it a fresh, unexpected twist. Matcha is stirred in at the final stage, lending the dish its vivid green hue and a subtle earthiness that plays beautifully against the brightness of lemon and the richness of mascarpone and Parmesan. Thin asparagus spears add a slight bite and a pop of color, while fresh mint on top keeps every bowl feeling light despite how indulgent it tastes. It's an elegant weeknight dinner that looks like it took a lot more than it did.

Ingredients

• 4 cups chicken stock
• 1 tablespoon avocado oil
• 1 tablespoon unsalted butter
• 1 medium shallot, finely chopped
• 1 cup arborio rice
• 1/4 teaspoon kosher salt
• 1/4 cup dry white wine
• 12 ounces thin asparagus spears, tough ends trimmed, cut in 1 to 1 1/2-inch pieces
• 1 teaspoon matcha, sieved, plus more for sprinkling
• 2 tablespoons mascarpone
• 2 tablespoons finely grated Parmesan, plus more for garnish
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• Freshly ground black pepper
• Finely chopped fresh mint

Instructions

1. Bring the stock to simmer in a saucepan over medium heat. Keep warm.

2. In a skillet heat the oil and melt the butter over medium heat. Add the shallots and sauté until soft, 2 to 3 minutes. Add the rice and stir until translucent, about 2 minutes more. Add the wine and stir until absorbed.

3. Add the chicken stock, 1/2 cup at a time, stirring until absorbed before the next addition. When adding the last 1/2 cup stock, stir in the asparagus and matcha. Continue to cook, stirring until the asparagus are tender and the liquid is absorbed. Turn off the heat and stir in the mascarpone, Parmesan, lemon juice, and zest. Season with salt and black pepper. Serve garnished with additional Parmesan, the mint, and matcha.

Notes

• Serves 4