In the Garden Risotto

My dear friend Jenn makes dinner for a few of us at her place a couple times a month, and it's a tradition I've come to treasure. We once shared an apartment in Jamaica Plain, and dinner at her place reminds me of our evenings cooking together as roommates. The last time she hosted, Jenn made a recipe she loves called Spring Green Risotto by Ina Garten, of Barefoot Contessa-fame.

Over dinner, Jenn admitted to us that for a long time when she'd catch the cooking show on TV, she'd misread Ina Garten as "In the Garden." This struck us as hilarious. And thus the recipe below, modified from Garten's original recipe, but still retaining the asparagus, mascarpone cheese and lemon zest that give it a fresh, summery flavor.

In the Garden Risotto (serves 4)

• 1 1/2 tablespoons good olive oil
• 1 1/2 tablespoons unsalted butter
• 2 cups chopped onion
• 1 1/2 cups Arborio rice
• 4 to 5 cups simmering chicken stock
• 1 pound thin asparagus
• 1 tablespoon freshly grated lemon zest
  
• Kosher salt and freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup mascarpone cheese mixture (combine mascarpone with 2 tablespoons each minced basil and parsley; add 1 clove garlic, minced)
  
• 1/4 cup freshly grated Parmesan, plus extra for serving

Heat the olive oil and butter in a medium saucepan over medium heat. Add the onion and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more.

Meanwhile, cut the asparagus diagonally into 1/4-inch rounds and discard the tough ends. When the risotto has been cooking for 15 minutes, add the asparagus to the risotto with the lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm. This process should take 25 to 30 minutes.

Whisk the lemon juice and mascarpone mixture together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese. Set aside, off the heat, for a few minutes, and serve warm with a sprinkling of parsley, chives or basil and more Parmesan cheese.