Monday, May 9, 2011

Spring Risotto

I. LOVE. RISOTTO.  It's fast, easy and delicious.  Plus its so easy to customize based on the season.  On Friday, Seth and I whipped up some spring risotto with leeks, asparagus and peas.
This is one of those recipes where measurements don't matter too much and you can add or delete ingredients as your little heart desires.

olive oil, enough to coat your pan
leek, clean it well and chop it up
garlic, a couple of cloves depending on how you're feeling
1 1/2 c. arborio rice
3/4 c. dry white wine
5-6 c. veggie stock, warmed
asparagus, cut into bite sized pieces
peas, I used frozen but you can always use fresh

Turn the stove to medium heat and coat the bottom of your pot with olive oil (you can also use butter, and I promise, I would have, but somehow we were out of butter.  I'm not sure how that happened, cause I LOVE me some butter) add your leeks and garlic and saute until soft.  Meanwhile, grab another pot, dump your broth in and heat it up until its nice and warm (just shy of boiling is perfect).

Next, dump your rice in with your leeks and garlic.  Add more olive oil (or butter) if you need to.  Saute your rice for about a minute or so.  Add your wine and stir it all together.  Once most of the liquid has been absorbed, add a ladle or two of warm stock, stir, let the rice suck up some liquid and then repeat.  Yes, this requires you to babysit your risotto a bit, but it is totally worth it.  And risotto always takes 25-30 minutes.  Perfect. 

One you have been adding stock for about 10 minutes, add your asparagus.  This will allow plenty of time for your asparagus to cook.  Keep adding and stirring and adding and stirring.  Once you get close to al dente or about 5 minutes out, add your peas.
Once you hit the 25 minute mark, check for doneness.  Your risotto should be al dente, creamy and delicious.  Add your cheese (a  handful or two of parm and another handful of swiss) and adjust your seasonings.


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