I know I do a lot of bragging on these here pages. Not that I’m trying to rub it in that my husband wanted to take me along on his business trip to the land down under (right after we went to Hawaii for Christmas, of course) or swept me off my feet for our anniversary or decided that the title of winner was enough as he gave me his March madness winnings after a lucky educated guess with UConn, meaning he bought for me with his prize booty this gorgeous fourteen-pound darling:

Isn’t it beautiful? Its deep eggplant (or aubergine for those of the French persuasion) enameled finish, black cast iron interior, lidded with special basting spikes, and metal knob are only a few of the beauties I sigh with love over (it even came with a french-flagged stab ribbon, which really exudes a deep, love-struck sigh, and a love pat and renewed dedication to cook all things french (read: butter and wine infused)). So I decided today, I was not going to brag, or wave my awesome better half in your face and say na-na-na-na-na, look at this awesome man who picked me and not you someone else. Because that would be unkind, and well, I’m sure you have a great man (or woman) in your life who makes you smile from ear to ear and tingle all over with love (not to get sappy here, but this year has been fantastic, and well, fantastic life means I get all lovey dovey and gush oozey sappy things, my apologies).

So instead of talking or bragging or whatever it is that I am not going to do because I am a kind soul, I thought I would share with you my dilemma. The dilemma of 1. should I use my prize booty staub when the weather is getting warm — aren’t dutch ovens more for braising and roasting during cold fall and winter months rather than spring when you want to break free of the heavy rib stickin’ meals and eat strawberries out of their peet boxes, or spinach salads because it’s fresh and bathing suit season is upon us? And 2. Since I obviously don’t think the first dilemma is an actual dilemma as I frankly don’t care and will use it anyway, what will my first staub-ed meal be? And that, people, has been the big question I have been debating as I show it off on my shiny yet fickly purple counter top.

But really, it was not much of a dilemma as I saw the market full of new spring-y things like asparagus, which I loathe, but not so much in this dish, and artichokes, which I have already put on top of crostini and found the pinnacle of my happiness (after the staub and doting husband of course, but not in that order), spinach, which also goes with the artichoke crostini, and tiny green garden peas. So we had risotto. Creamy, slightly cheesy, hearty vegetable-y, and of course yummy, spring risotto. And people, I couldn’t be happier with my first staub recipe.

One Year Ago: Italian Stuffed Mushrooms and Pan Seared Salmon with Avocado Remoulade

Spring Vegetable Risotto
Adapted quite a bit from Food Network

Serves 4

1 bunch asparagus
5 cups vegetable or chicken stock
6 tablespoons unsalted butter, divided
1 pound mixed mushrooms, sliced
1 shallot, chopped
1 1/2 cups Arborio rice
1/2 cup dry vermouth
1 bundle of fresh thyme or lemon thyme, plus extra for mushrooms
Zest of 1 lemon finely grated
1/2 cup grated parmesan cheese
1 cup fresh or frozen peas, thawed if frozen
3 tablespoons freshly squeezed lemon juice

Trim woody ends off asparagus. Cut asparagus just below the tips, then on an angle at 1/2-inch intervals.

Heat stock over medium heat and bring to a simmer. Keep at a low simmer.

Heat 2 tablespoons of butter in a dutch oven over medium heat and add mushrooms. Add a few sprigs of thyme and 1/2 teaspoons of kosher salt. Cook, stirring occasionally, until browned and they begin to release moisture. Remove from pan and set aside.

Add 2 more tablespoons of butter to dutch oven and let brown slightly until nutty. Add shallot and cook until translucent, about 2 minute. Add rice and stir until it is completely coated in butter and looks glossy, about 1 minutes. Add vermouth and cook, stirring constantly with a wooden spoon until it is almost completely absorbed by the rice. Add the thyme bundle and ladle in enough stock so that it barely covers the rice and stir constantly until the rice begins to absorb the liquid. Continue ladling in enough stock to barely cover the rice, stirring constantly between additions and letting the rice almost completely absorb the liquid before adding more. When rice has absorbed about half of the stock, stir in lemon zest and raw asparagus. Continue stirring and adding stock.

When you only have about 1 addition of stock left, add the mushrooms and peas. Add the last addition of stock and stir until most of the liquid is absorbed. Vigorously beat in the remaining 2 tablespoons of butter, lemon juice and cheese. Season with salt and pepper. Remove from heat. Let risotto rest for a minute or so before serving. Divide among 4 bowls and serve with extra cheese.