|Finished Product (not a glam food,|
but a good food!)
I'm not kidding folks - this is SUPER easy. Almost fail proof. However, it is a bit time consuming. So, if you want to make a dish that sounds impressive and tastes a-mazing, then I hope you give this a try. I used asparagus today, but you can really add anything you like in the final stage - sauteed wild mushrooms, browned sausage, roasted butternut squash... the possibilities are endless!
Roasted Asparagus Risotto with Sage
- 1/2 onion, minced
- 4 T butter
- 1 cup dry white wine
- 5 cups chicken stock (Swanson's stock works great)
- 2 cups arborio rice
- one bunch asparagus
- Dried crumbled sage
- Ground nutmeg
- Grated Parmesan Cheese
Start off by combining the wine and chicken stock in a small stock pan. Cover and put over medium heat. You don't want it to boil, but you want it to be nice and hot. Keep it covered so it doesn't evaporate, you need all that liquid. Once its simmering, turn it down to low to keep hot.
|Red Onions so you can see them.|
Don't let anything brown!
Next, add your Arborio rice. It is very important that you use Arborio rice, any other kind won't come out the right way. Saute this with the butter and onions until the edges of the rice start to look translucent, approximately another 5-6 minutes.
|Rice covered with wine/stock mixture|
|Roasted to perfection - not brown &|
mushy, bright green & tender!
Once your rice has absorbed all of the liquid, add 1/4 tsp of nutmeg, 1/2 cup grated Parmesan, and the asparagus to the rice. Mix well, and taste for seasoning and need be, add some more S&P. Voila - you have Risotto! If for some reason your rice is at all crunchy, just cover for 5 minutes. Then stir well again. Serve hot.
It's that easy. I hope you give it try. This is a great meal for the fall (albeit, asparagus is not season in the fall... give it a whirl with roasted butternut squash - delish!!)
And if you want to try something else...
|Fresh figs - in season now!|
Off the Cuff Cooking