Grilled Zucchini and Asparagus Risotto

1 green garlic stalk sliced thin

2 cups rice (Arborio preferred, but any rice will do jasmine or basmati will break down faster, so shorter cook time)

Zest and juice of one lemon

1 cup white wine

1qt vegetable stock

½-1# asparagus 

1 zucchini sliced then grilled

1/4cup Parmesan grated

1-2 tablespoons butter cubed

salt & pepper to taste

In a medium saucepan, saute the onion in a splash of oil until soft and translucent. Add the garlic and fry for another 30 seconds then add the rice.

Coat the rice in the oil then add the lemon zest and white wine.

Allow the wine to absorb into the rice then start adding the stock a little a time stirring to agitate the rice and allow it to release its starchy creaminess. The amount of stock needed varies as all rice absorbs liquid differently. You want the risotto to be creamy and ‘loose.’ It shouldn’t be able to keep its shape and the rice should be al dente (soft and pleasant to eat but not mushy).

While the risotto is cooking, coat the asparagus and zucchini in in a little oil and grill until charred.

Chop the asparagus stems into small rounds and keep aside. Small dice cooked zucchini.

When the rice is cooked to your liking, add the chopped asparagus rounds and diced zucchini, Parmesan, butter and lemon juice and stir in.

Season to taste, then serve.