As the first warmth of spring graces the air, the season’s delicate flavors emerge in perfect harmony with the crisp elegance of Vidal Blanc. This Lemon-Herb Risotto with Asparagus and Pea Purée captures the essence of renewal—bright citrus, tender greens, and a silky, herbaceous finish. The wine’s vibrant acidity and floral aromatics cut through the creamy richness of the dish, while its subtle minerality mirrors the freshness of spring’s first harvest. Together, they create an experience that is both refined and effortlessly indulgent—a true celebration of the season’s awakening.
Ingredients: (Serves 4)
- 1 cup Arborio rice
- 4 cups vegetable or chicken stock, warmed
- 1 small shallot, finely minced
- 2 cloves garlic, finely minced
- ½ cup dry Vidal Blanc
- 1 cup fresh or frozen peas
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- ½ cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh mint, finely chopped
- Salt & freshly cracked black pepper, to taste
Method:
Prepare the pea purée – In a small saucepan, blanch the peas in simmering water for 2 minutes until vibrant. Drain and transfer to a blender with a drizzle of olive oil, a splash of lemon juice, and a pinch of salt. Blend until smooth and set aside.
Sauté and toast – In a heavy-bottomed pan over medium heat, melt 1 tablespoon of butter. Add the shallot and garlic, sautéing until fragrant and translucent. Stir in the Arborio rice, toasting for 1-2 minutes until the edges turn slightly translucent.
Wine’s first embrace – Pour in the Vidal Blanc, letting the grains absorb its crisp acidity, stirring gently. Once the liquid is nearly evaporated, begin adding warm stock, one ladleful at a time, stirring continuously. Allow each addition to be absorbed before adding the next.
Spring’s bounty – Midway through cooking (about 12 minutes), fold in the asparagus. Continue adding stock until the risotto is creamy yet al dente (18-20 minutes total).
The final flourish – Stir in the pea purée, Parmesan, lemon zest, remaining butter, and fresh herbs. Season with salt and pepper to taste, then finish with a final squeeze of lemon juice for brightness.
To serve – Spoon onto warm plates, garnishing with extra mint and a few shavings of Parmesan. Pour a glass of chilled Vidal Blanc, its citrus and floral notes dancing elegantly with the dish’s creamy texture and herbaceous lift.
A toast to spring—where every bite is as bright and fresh as the season itself.
