Friday, July 22, 2011

Good to be Green

So, summer = TONS of fresh veggies, and asparagus is no exception to the rule. I won't lie to you, I used to think that asparagus was just foul, 100% pure ick. And then someone soaked it in olive oil, garlic, salt and pepper and grilled it to charred perfection and I loved it. At least as long as it had the ever living cooked out of it. But now that I've most decidedly become an adult with grown up tastes (hah) I've learned that not all the vegetables I used to dislike as a child are still gross. Well, at least not asparagus. Olives on the other hand...


No denying it, this Asparagus Risotto looks totally delicious, the colors are super bold and the flavor rocks. I know that risotto can tend to be a pain in the butt to make; it requires a lot of time, constant attention and sometimes calls for ingredients that are a hassle to hunt down. None of which are the case with this fantastic gem! It's a pretty quick recipe (as far as risotto goes) and doesn't require you to be a slave to the stove. It also has pretty minimal prep work. So go ahead, make it. Eat it. Love it...I dare you! :)

Recipe
Ingredients:
1 bunch asparagus, cut into 1-1.5 inch pieces (ends discarded)
1 Tbs olive oil
2 Tbs butter
1 bunch green onions, chopped
2 cloves chopped garlic
1 C arborio rice
1/2 dry white wine (+ 1 Tbs extra...optional) (Reserve rest of bottle for your drinking pleasure)
3.5-4 C vegetable broth, hot (keep simmering on stove in separate small pot)
3/4 C parmesan cheese
Directions:
In a large saucepan, bring 4 C water to a boil, add asparagus.
Boil for 2 minutes, remove from hot water and put into an ice bath to retain bright green color.
Remove from ice water.
In a saucepan, melt butter and olive oil.
Add onions and garlic, cook on medium heat for about a minute.
Add rice, stirring and cooking for 2 minutes.
Pour in 1/2 C white wine, stirring until mostly absorbed.
Add broth, in 1/2 C increments at a time, allowing most of the liquid to be absorbed before adding more.
(You will use between 3.5 and 4 C of broth)
Continue to stir and cook until rice is tender and liquid is absorbed, adding the extra Tbs of wine if you'd like.
Mix in the parmesan cheese and asparagus pieces and serve hot and enjoy!


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