Photo by Manos Charzikonstantis

For those of us who are tired of the typical Rice-A-Roni fare, creamy and hearty risotto dishes like this one should be a welcome and delicious treat. Although some people find the time commitment intimidating, it only takes about 20 minutes of stirring, and it doesn't really require any more babysitting than, say, melting chocolate in a double boiler. This recipe, which calls for asparagus, artichoke hearts, and peas, is full of bright, fresh flavors and is a cinch to put together.

Serves: 4

Ingredients
8 ounces (about 12) asparagus spears
5 cups hot vegetable broth
2 fresh artichokes
Juice of half a lemon
4 tablespoons olive oil
1 small white onion, chopped
2 zucchini, sliced
1 cup fresh or frozen peas
1 cup Arborio rice
1/2 cup white wine
2 tablespoons butter
3 to 4 tablespoons grated Parmesan
2 tablespoons chopped parsley
All-purpose flour, for coating
Light olive oil
Handful of mint sprigs

Directions
1. Trim the asparagus and slice on the diagonal, leaving the tips whole. Add the trimmings to your vegetable broth as it simmers.
2. To prepare your artichokes, trim away the outer leaves and cut a slice off the top. Halve the artichoke and remove the hairy choke if it has one; then cut each half into fine slices, 1/8-inch thick. (Keep them covered with cold water and a little lemon juice to prevent them from turning black.)
3. Heat the olive oil in a wide pot and saute the onion until well softened. Add the asparagus, zucchini, and peas, and saute on high heat for a minute to just take in the flavors. Add the rice, turning it so that it's well-coated with oil. Season with salt and pepper, then add the wine, and allow it to bubble away.
4. Add 2 cups of hot broth, lower the heat, and simmer for about 10 minutes, until much of the broth has been absorbed. Add another cup of hot broth, stirring gently and adding another cup of broth when necessary as it is absorbed, for about 20 minutes, or until the rice is tender and creamy. Don’t let the risotto get so dry that you have to keep stirring.
5. Remove from the heat, then add the butter, Parmesan, and parsley, stirring gently. Add salt to taste if needed.
6. Just before your risotto is ready, drain the artichokes, pat dry with paper towels, and lightly flour both sides. Add oil to the bottom of a skillet that will fit the artichokes in one layer, and heat up. Add the artichokes and fry until golden and crisp on both sides. Transfer onto a plate lined with paper towels to drain. Serve the risotto with a heap of hot, fried artichokes on top, plus fresh mint, extra Parmesan, and black pepper.

Note: The winning stroke here is the fried artichokes, as suggested by my friend, Sergia. The combination of the artichokes and fresh mint to pull through the risotto as you are eating is truly great. When you making your vegetable broth, be sure to add the trimmings from the asparagus to give a depth of flavor.

From Venezia: Food & Dreams, by Tessa Kiros. Andrews McMeel Publishing.

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-- Sara Hennessey

See More: Dinner , Food & Recipes , Healthy Eating