Somehow the world knows when we need a break!
A break from getting up at 6:30 am! A break from making breakfast, packing lunches, getting the kids and yourself dressed in 15 minutes and a quick cup of coffee before you hit the road to drop the kids off in carpool. All of this before I hit my 8:30 am workout! Dang, when did I get so busy? Oh yeah, when I had kids.
I’m looking forward to a little leisure time with the kids and just playing it by ear on our spring break. But what I am doing is cooking healthy Asparagus dishes because they’re in abundance this time of year.
Happy Spring Break,
Ali in the Valley
Photo by: Ali
Asparagus Risotto Recipe:
1 pound fresh asparagus, trimmed Sea salt Cooking liquid combined with chicken or vegetable broth 3 tablespoons butter 2 tablespoons extra virgin olive oil 2 tablespoons minced garlic 2 cups arborio rice Fresh cracked black pepper 1/4 cup Parmigiano-Reggiano cheese, grated
Braise asparagus in large pan filled with about 2 inches of water (asparagus should fit in one layer across bottom of pan), covered, about 5 minutes. Remove asparagus (reserve water) and rinse with cool water to prevent further cooking. Cut asparagus into 1-inch pieces and set spear tips aside to add to dish once it is cooked. Pour cooking water into large pot and add enough broth to make 7 cups of liquid. Keep water simmering over low heat, as you’ll be adding this to the rice throughout its cooking.
In large heavy pot, add 1 tablespoon butter, olive oil and minced garlic. Cook garlic until nearly translucent over medium-high heat. Add asparagus stalks (not the spear tips) and stir well. Add rice, stirring quickly. Add 1/2 cups simmering broth and cook, stirring constantly, until water is absorbed. Repeat process till rice is tender, about 20 minutes.
Final consistency should be creamy and the rice tender but slightly firm at the center. Turn off heat and stir in asparagus spear tips, pepper, 2 tablespoons butter and grated Parmigiano-Reggiano. Adjust seasonings if necessary. Serve immediately.