Log in
I have had my 7.25 quart Le Creuset dutch oven for almost 20 years and rarely put it away. It sits on my stovetop in its happy French Blue and dinner usually gets its start in it. People sometimes ask me – what do you do with your dutch oven? I feel like the better question is – what do I NOT do with my dutch oven?
Of course, I used it all winter long for soups, stews and stocks, for searing and braising meats and for all the hearty winter grains and veggies. But no need to stash it away come Spring. I will be cooking my favorite flavors of Spring like White Bean and Pea Soup, or Lemony Pasta with Artichokes. The family favorite is a Farro Risotto with Asparagus.
The only thing that may convince me to move my dutch oven off its mainstay would be to swap in a new hue. Le Creuset just released a stunning Artichaut color you can find at Marcel’s. Spring dutch oven cooking will shine in this “born of the garden” color!
Spring Asparagus and Farro Risotto
- 2 Tablespoons olive oil
- 1 bunch asparagus, trimmed and cut into 1-2” pieces on the bias
- 8 ounces wild mushrooms, sliced
- 1 small red onion, sliced or roughly chopped
- 2 cloves garlic, minced
- 1 1/4 cup semi-pearled farro
- 1/4 cup white wine
- 4 cups vegetable stock
- 1 teaspoon kosher salt
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- ¼ cup freshly grated Parmesan
- Heat the vegetable stock in a saucepan. Heat dutch oven over medium-high heat and add oil. Add the asparagus, mushrooms and onion; sauté, stirring occasionally, until veggies are tender and mushrooms are browned. Add the garlic and cook 1 more minute. Remove vegetables to a plate/bowl.
- Reduce heat to medium and farro; cook for 1 minute. Add the wine and stir until it evaporates. Start adding 1 ladle of the hot stock at a time, stirring the farro constantly. When most of the stock has been absorbed, add another ladle. Continue until farro is cooked, about 15 minutes.
- Add the cooked vegetables, salt, lemon zest, juice and Parmesan and stir to combine. Taste and adjust seasoning as necessary.