Name: Risotto with Asparagus and Morel Ragoût
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 4 main-course servings
Ingredients: 3/4 oz dried morel mushrooms (1 cup) or 1/4 lb fresh; 6 1/2 cups reduced-sodium chicken broth (52 fl oz); 2 cups water; 1 lb medium asparagus, trimmed and cut diagonally into 1-inch-long pieces (about 3 cups); 1/2 small onion, finely chopped (1/3 cup); 2 tablespoons olive oil; 2 cups Arborio rice (about 13 oz); 1/2 cup dry white wine; 2/3 cup finely grated Parmigiano-Reggiano (1 1/4 oz) plus additional for serving; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces; 1 teaspoon finely chopped garlic; 1/2 cup frozen baby peas; 1 teaspoon finely grated fresh lemon zest; 2 teaspoons chopped fresh chives

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Risotto with Asparagus and Morel RagoûtRomulo Yanes

This dish has a livelier, fresher taste than traditional risotto because the vegetables are cooked separately from the rice and then spooned over it in a rich ragout.

Cooks' note:

Dried morels can be soaked and patted dry 1 day ahead and chilled, covered.

Recipe notes

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