Local and nutty: asparagus risotto with toasted hazelnuts

We love to buy local and, as it’s asparagus season here in South West France, this recipe is perfect to take advantage of these crisp, sweet delicacy. Add toasted hazelnuts (perhaps from last years local crop?) to make this dish even more special.

Ingredients

• 1 tablespoon extra-virgin olive oil

• 2 cups chopped leeks

• ½ teaspoon sea salt, plus more to taste

• 2 garlic cloves, minced

• 1 cup uncooked arborio rice, rinsed

• ½ cup dry white wine (option)

• 4 cups vegetable stock at room temperature

• 1 bunch asparagus, tough ends trimmed, with stalks chopped

• 1 tablespoon fresh lemon juice

• 2 tablespoons chopped chives

• ¼ cup fresh herbs, parsley, basil, tarragon, and/or dill

• ½ cup of shelled hazelnuts, crushed

• Lemon zest, for garnish

• Grated pecorino cheese, optional

• Freshly ground black pepper
  

Recipe

1. Heat the olive oil in a heavy pan over medium heat, and add the leeks. Cook until they soften. Then, stir in the garlic.

2. Next, toast the arborio rice. This steps helps the rice maintain its structure in the creamy risotto later on. Stir it into the pan and let it cook for 1 minute. Then, add the (optional) wine or the equivalent measure in water, and let it cook down for a couple more minutes.

3. Pour in 3/4 cup, stirring constantly to ensure that the rice cooks evenly. When the rice absorbs the stock, pour in another 3/4 cup.

4. Continue with this process – adding 3/4 cup stock, stirring until the rice absorbs it, and then adding more stock – until the rice is al dente and the risotto is thick and creamy.

5. Add the asparagus with the last addition of stock. The entire process should take around 20 minutes.

6. Meanwhile, add the crushed hazelnuts* to a frying pan (skillet) and dry cook on a medium heat for 5 minutes - being careful not to burn them.

7. Stir in the lemon juice and herbs, and season to taste with more salt and pepper. Add the toasted, crushed hazelnuts.

8. Garnish with lemon zest, more herbs, and cheese, if you like.

   * I find crushing them with a rolling pin in a plastic bag the easiest
   

About the author

Emma studied food and nutrition before focusing on furniture and design history at university in Manchester.

With over 20 years in senior product design and communications roles, she has ghostwritten for publications including The Times, Business Insider and The Financial Times.

In 2024, she and her husband, Craig, founded Maison d'Aquitaine to provide sustainably made kitchens for traditional French homes. They have lived in France with their children since 2011.

Emma is a vegetarian at home and a pescetarian in French restaurants! In her spare time, she works with the Dordogne-based animal charity, Phoenix Association.