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Springtime Risotto

Few things are better than Springtime at the farmers market. The fresh produce, flowers and ingredients are so inspiring. When asparagus popped up, we had to grab some and make something special. As you may know, asparagus is notoriously difficult to pair with wine.  Esther Mobley, wine columnist at The San Francisco Chronicle found a handful of wines that actually complemented asparagus including Lorenza.
Risotto is an excellent vehicle to show off fresh spring produce. The bright acidity of Lorenza coupled with the saltiness of Parmiggiano-Reggiano works so beautifully. While it's not a difficult dish to make, it does require a watchful eye and lots of stirring. Grab yourself a glass of Lorenza while you cook and enjoy!

Serves 4 as a main course


  • 8 cups low-sodium vegetable or chicken broth
  • 4 tablespoons unsalted butter, divided
  • 1 bunch thin asparagus trimmed and cut into 1″ pieces
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • 1 cup fresh or frozen peas
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1½ cups Arborio rice
  • ½ cup Lorenza True Rosé
  • zest and juice of one lemon
  • ½ cup grated Parmigiano-Reggiano, plus more for serving


  • In a medium pot, bring the broth to a simmer.
  • Meanwhile, in a large pot or Dutch oven, melt 1 tablespoon of butter over medium-low heat. 
  • Add the asparagus, fresh peas, salt, and a few grinds of pepper. Cook, stirring frequently until tender-crisp, 2 to 4 minutes. If using frozen peas, add the peas and continue cooking until defrosted, about 1 minute. Transfer the vegetables to a plate and set aside.
  • In the same pot over medium-low heat, melt 2 tablespoons of the butter. Add the onions and cook, stirring frequently, until translucent, 2 to 3 minutes. Add the garlic and cook for 1 minute more. Do not brown. 
  • Add the rice and cook, stirring constantly, until glossy and translucent around the edges, about 2 minutes. Add Lorenza Rosé and cook until completely absorbed, about 1 minute. 
  • Ladle the simmering broth into the rice, one cup at a time while stirring constantly until it is absorbed. Use all of the broth in this manner until the rice is al dente and creamy, about 25 minutes. (Stir constantly while the rice is cooking to prevent sticking and to encourage the creamy texture.)
  • Stir the reserved vegetables, Parmigiano-Reggiano, and remaining tablespoon of butter into the risotto. Taste and adjust seasoning with salt and pepper. 
  • Spoon the risotto into warmed bowls and top with S+P, lemon zest, lemon juice to taste, fresh herbs and Parmigiano-Reggiano.
  • Serve with a chilled glass of Lorenza. Enjoy!