March weather is notoriously moody. One day, we might see a late winter snowfall; the next, shorts weather. It's a month that keeps us guessing; a month of transitions. It's also a great month to check your weather app to see if it's going to rain, because the weather is, well, fickle.

Despite March's unpredictable moods, there's one reliable sign that spring has really begun: the emergence of tender, bright green asparagus spears in farmers markets and grocery stores. After months of root vegetables and hearty winter fare, these crisp harbingers of warmer days ahead signal it's time to lighten up our cooking while still maintaining the comfort we crave during changeable weather.

Fresh Asparagus and Lemon Risotto

Serves 4-6

Ingredients:

1½ cups arborio rice

1 lb fresh asparagus, trimmed and cut into 1-inch pieces

1 cup fresh or frozen peas

6 cups warm vegetable or chicken stock

1 large shallot, finely diced

3 cloves garlic, minced

½ cup dry white wine

Zest and juice of 1 large lemon

½ cup freshly grated Parmesan cheese

3 tablespoons butter

2 tablespoons olive oil

¼ cup fresh chives, chopped

2 tablespoons fresh mint, chopped (optional)

Salt and freshly ground black pepper to taste

Instructions:

Blanch asparagus pieces in boiling salted water for 2-3 minutes until bright green and tender-crisp. Add peas during the last minute of blanching. Drain both vegetables and set aside, reserving a few asparagus tips and peas for garnish.

Heat olive oil and 1 tablespoon butter in a large, heavy-bottomed pan over medium heat. Add shallot and cook until translucent, about 3 minutes. Add garlic and cook 30 seconds more.

Add rice and stir to coat with oil, cooking for 2 minutes until edges become translucent. Pour in wine and stir until absorbed.

Add warm stock one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process takes about 18-20 minutes.

During the last 5 minutes of cooking, fold in the blanched asparagus and peas. When rice is creamy and tender, remove from heat.

Stir in remaining butter, Parmesan, lemon zest, lemon juice, chives, and mint (if using). Season with salt and pepper. Serve immediately, garnished with reserved asparagus tips and peas, plus additional Parmesan if desired.

Senior writer Chris DeWeese edits Morning Brief, The Weather Channel’s newsletter.