Yes, risotto is a bit of work with all the stirring involved, but it's not particularly difficult. I can understand why you would be intimidated by it, but I think you should try it out.
InspirationWhole Foods Market Asparagus Risotto
When we make this recipe we only make half a batch since the full recipe makes a ton, but we keep the full amount of asparagus and Parmesan (this is Wisconsin, after all!). With half of the recipe, we have enough for a meal plus a good amount of leftovers.
In the off-season, I use a box of cut frozen asparagus.
- 1 pound fresh asparagus, trimmed
- 3.5 cups broth/stock
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced onion
- 1 cup arborio rice
- Fresh cracked black pepper and salt
- 1/4 cup Parmigiano-Reggiano cheese, freshly grated
DirectionsHeat the stock up in a medium-size pot until it comes to a low boil. You'll need this to be hot as you add it to the risotto pot, otherwise it'll slow down your cooking.
|Beautiful fresh asparagus|
|Stir, stir, stir|
When the rice is finally done (sometimes it can take longer than 20 minutes), turn off the heat, add salt and pepper to taste, and the freshly grated parmesan.
VerdictRich and creamy taste of spring.
We love this recipe and I love making it for new people so they can discover how great it is, so I was glad to make it for our friend. Husband Jeff made this dish, and he did a great job. Our friend thought it was excellent, so that's good. I sent him home with leftovers since this makes so much.
Sonny D wouldn't try it even though he loves rice. He might like it if he tried it, but getting a toddler to try a new food (let alone a green one!) can be quite difficult. Hopefully some day he realizes what he's been missing out on.
QuestionDo you experience the phenomenon known as "asparagus pee"? That's where pretty much immediately after eating asparagus, your urine smells funny. That doesn't happen to me! I guess I don't have the enzymes or whatever causes it.
If you have any recommendations for other risotto recipes you've made and loved, I would love to hear about it. Once upon a time we made jalapeño risotto. We were worried about it being too spicy, but apparently jalapeños without the ribs and seeds tastes a lot like a green bell pepper (boring!).