Creamy Asparagus Risotto with Roasted Sunchokes

This recipe has been my go-to for years, and it never fails to win over even the pickiest eaters in my family. It's the perfect way to celebrate fresh spring and summer produce, whether you're serving it alongside grilled pork loin or enjoying it as a light meal with a simple green salad.

The secret to achieving that luxuriously silky texture? Constant, gentle stirring. As you agitate the rice grains, they release their natural starches, creating that signature creaminess that makes risotto irresistible.

Ingredients:

• 1 pound sunchokes, thinly sliced

• 5 cups of chicken stock (or vegetable stock if you want to keep it vegetarian)

• 2 tablespoons unsalted butter, divided

• 1 tablespoon extra-virgin olive oil

• 3 shallots, diced

• 1 cup Arborio rice

• 1/4 cup dry white wine, or 2 tablespoons lemon juice

• 1/2 pound asparagus, trimmed, tips cut off, and the spears cut into thin disks

• 1/2 cup freshly grated Parmesan cheese

• 1/4 cup marscapone, at room temperature

• Kosher Salt and freshly ground pepper

Instructions:

• Preheat the oven to 400°F standard.

• Drizzle the sunchokes with 1 tablespoon of olive oil, then season with 1/2 teaspoon of kosher salt and black pepper. Mix, then roast in the oven for 25-30 minutes, shaking and mixing halfway through. They should come out golden and crispy.

• Meanwhile, heat the stock in a small saucepan until it comes to a low simmer. This keeps the risotto warm, rather than cooling it down every time stock is added.

• In a separate large saucepan with a fitted lid, heat butter and olive oil over medium heat. Add the shallots and cook until softened and translucent.

• Stir in the rice, sauté in the olive oil, stirring constantly, for 30 seconds, then add the white wine. Slowly stir, allowing the rice to absorb the wine.

• Then add ¼ cup of the warmed chicken stock. Reduce the heat to medium-low and stir constantly until all stock has been absorbed.

• Continue adding the stock ¼ cup at a time, stirring frequently, until all of the stock has been used and rice is al dente, about 40-45 minutes.

• With the last ladle of stock, add the asparagus. Stir and cook for a couple of minutes, until the risotto has absorbed the stock but is still loose and the asparagus are just cooked through.

• Turn off the heat. Gently stir in the marscapone, Parmesan cheese, and the remaining 1 tablespoon butter. taste and season with salt and pepper. Scatter the roasted sunchokes on top, scoop, and serve with lemon wedges.