Our test kitchen developed this recipe at the height of fresh asparagus season, so it looked, smelled and tasted like it just stepped out of the garden. While this dish is at its best in peak spring, nowhere in our risotto rulebook does it state it can’t be enjoyed year-round. In fact, we highly encourage it. It just might be the hit of sunshine that you need to brighten your day.

For all intents and purposes, this is prepared like a traditional risotto, but here’s the twist: we add a portion of the vegetable broth to the fresh herbs, blend, and then stir this wonderful green puree into the dish at the end. This little trick takes the customary creaminess down a notch and creates that vivid spring vibe, which is complemented by the cool, nutty texture of the creme fraîche and walnut garnish. Serve alongside grilled chicken and a glass of white wine for a solid weeknight win or an easy-but-impressive dinner party dish.