As we move into April, tender, sun-inspired asparagus spears are fast rising in fields across Eastern Washington and making their way to produce stands in the Pike Place Market! The fresh local asparagus and cool spring days have us yearning for this soupy version of one of our favorite risottos. By turning it into a hearty soup, you get all the delightful flavor combinations without all the stirring. Just add the arborio rice to the simmering stock and let it cook. The pancetta adds a vibrant pork flavor to the broth, the risotto gives it a creaminess, and the tender asparagus and coarsely grated Parmigiano that top the soup add color, taste, and texture. And if you prefer a risotto to soup, double the quantity of arborio rice, halve the stock, and add it a cup at a time, stirring regularly until the rice is cooked through but still al dente and has released its starch. Enjoy! (P.S. You can buy most items from our online store!)

Ingredients:
¼ pound pancetta, diced (or substitute bacon)
4 Tbsp extra virgin olive oil, divided
½ cup arborio rice (risotto)
2 cloves garlic, minced
½ yellow onion, chopped
⅛ tsp red pepper flakes, or more to taste
6 cups chicken stock
1 pound asparagus, trimmed and cut into 1-inch pieces
Salt and pepper to taste
Parmigiano Reggiano, to finish

Instructions:

Add 2 Tbsp of olive oil to a frying pan and sauté the pancetta over medium heat. Once the pancetta begins to release its fat (3–4 minutes), add the onions. When the onions start to brown, add the garlic and red pepper flakes and cook while stirring for one minute. Then add the rice, and stir until it’s evenly coated in oil. Add the chicken stock. Turn to low and simmer, occasionally stirring, until the rice is tender but firm to the bite (al dente); about 30 minutes.

Meanwhile, in a frying pan, sauté the asparagus over medium heat in 2 Tbsp of olive oil until just tender; about 5 minutes. When the risotto is ready, add the asparagus to the soup. Ladle into bowls and top with coarsely grated Parmigiano Reggiano.

Serves 4

To Drink: Vietti Roero Arneis