Spring Lemon Risotto with Riverbench Bedrock Chardonnay

Risotto should never be intimidating- just pop a bottle of our Bedrock Chardonnay for inspiration and throw in whatever was fresh this week! This light, fresh risotto is a favorite, and pairs beautifully with our stainless steel chardonnay.

1 pint cherry tomatoes
1 bunch asparagus, ends clipped
1 tbsp. olive oil (We love local producer Olive Hill’s creations, which are for sale in our tasting room!)
1 cup finely chopped onion
2 cloves garlic
1 ½ cups Arborio rice
½ cup 2007 Bedrock Chardonnay or other dry white wine
4 cups chicken broth, warmed
1 tsp. lemon zest
1 tbsp. heavy cream
1 tbsp. unsalted butter
½ cup grated pecorino cheese
2 tbsp. finely chopped parsley

Preheat the oven to 425 degrees. On a foil lined baking sheet, spread tomatoes and asparagus in a single layer. Drizzle with olive oil. Place in the oven and roast for 10-15 minutes until tomatoes pop.

In a heavy large saucepan, warm olive oil over medium-high heat. Add onion and garlic and sauté 2 minutes until soft. Add the rice and toast, stirring constantly, for 2 minutes. Add wine and simmer until liquid has evaporated. Add the stock, ½ a cup at a time, and simmer until liquid evaporates each time. This will take approximately 20 minutes.

Once the rice is cooked, reduce the heat to low and add the lemon zest, cream, butter and cheese. Stir until creamy. Top with roasted vegetables and garnish with the chopped parsley. Enjoy!