I enjoy eating as seasonally and locally as possible.

I much prefer buying something fresh from a field just down the road and from a farmer I know than heading to the supermarket to grab produce that has travelled thousands of miles and lost much of its taste in the process.

Of course it means that for some fruit and vegetables I only get a short window of opportunity to enjoy and preserve as much as I can before they disappear again for another year. I’m fine with that. The anticipation and enjoyment of each new crop that comes along makes preparing and eating food all the more pleasurable.

Without a doubt, spring and early summer are the most exciting times of year as we eagerly await the first strawberries, tomatoes and peaches of the year, and we always get a little excited when we spy the first green spears of asparagus in our local farmers markets each spring.

For a few weeks asparagus will feature heavily in our meals at home, sometimes lightly steamed and then dipped into a soft boiled egg, or roasted briefly with a generous sprinkling of Parmigiano.

Asparagus also makes a fine addition to a plate of risotto. The asparagus for this dish came from Watsonia Farms, an organic farm in South Carolina. To keep the South Carolina theme going I paired it with Carolina Gold Rice from Anson Mills, a well respected producer of corn, rice and grains.

Carolina Gold is a great rice with beautiful flavour and texture, and a rich history. After being a staple crop in South Carolina in the 18th and 19th centuries it almost died out thanks to a combination of fields lost in the Civil War, two hurricanes in the early 20th century, the Great Depression and the advent of mass produced rice.

The revival of Carolina Gold rice began in the 1980s when an eye doctor from Savannah, GA, rescued some seeds from a USDA seed bank and began growing it once more. Anson Mills were also instrumental in planting Carolina Gold and reestablishing it as a viable crop.

It is a fragile rice and the grains are known for breaking easily into smaller pieces, but this quality is sought after by many chefs, yielding a soft, creamy texture in many dishes.

It certainly made a fine spring risotto.

Southern Spring Risotto with Carolina Gold Rice and Asparagus

1 small onion, finely chopped

3 tbs (1oz) unsalted butter

1 tbs olive oil

One glass of dry white wine

12oz asparagus, cut into one inch slices and blanched for 2 minutes

6oz rice

4 tbs grated parmigiano reggiano

5 cups vegetable stock (preferably homemade)

Salt

Black pepper

Heat the stock until it is gently bubbling, next to the ring on which you are cooking the risotto.

Melt 2 tablespoons of the butter and the oil together in a large heavy bottomed pan over medium heat. Add the onion and saute over medium heat until it is softened and slightly coloured, about 5 minutes.

Add the rice and cook for 2 minutes, stirring constantly to prevent it burning.

Add the glass of wine and stir until it has been absorbed by the rice.

Add a ladle of stock to the risotto. Stir regularly until it is absorbed before adding another ladle. Risotto is not a dish you can throw on the stove and forget about. It requires a lot of stirring and close attention to prevent it from sticking or drying out. Adding the stock a ladle at a time and stirring gently over a medium heat is the key to getting a wonderful creamy texture.

Risotto cooked this way typically takes about 20-25 minutes. Just before the 20 minute mark taste the rice to check how cooked it is. Like pasta it should be al dente. At this point you can also add the blanched asparagus.

Once you have achieved your desired texture, turn off the heat and stir in the additional tablespoon of butter and the grated parmigiano. Check for seasoning and add salt and freshly ground black pepper if needed.

Serves 2