Thursday, March 6, 2014

Asparagus Risotto - the season begins!

I love a good risotto - and this one has all it needs - veggie included! Perfect with a slice of cedar planked salmon.

Asparagus Risotto serves about 4

about 3 cups good chicken stock
couple tablespoons olive oil
1/2 onion chopped
3/4 cup Arborio rice
1/4 cup dry white wine
1 small bunch of asparagus cut off the tips and then chop into small pieces the tender stalk
2 oz soft goat cheese

Bring the broth to a boil. Add in the tips and cook for a couple min or until tender and remove and set aside. In a saucepan heat the oil and saute the onion until soft. Add in the rice and cook a few min until lightly translucent. Pour in the wine and cook off. Add the broth about a cup at a time adding more when it's been absorbed and stirring almost constantly. When you have about 1/2 cup of broth left and the rice is almost done add in the small rounds of asparagus and cook until all is done. Fold in the tips and serve with a dollop of goat cheese and a drizzle of olive oil. 

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