I love food….I love cooking….I love eating….but I guess you already know that since I do write a FOOD blog.
Food and cooking always played a big role in my life I exercise so I can eat .
I grew up around cooking and I started dabbling in the art of cooking since I was 12 years old.
These days I don’t have much time to spend in the kitchen and most of my dishes are kids friendly and on a budget, but I still enjoy cooking and sharing my dishes with you.
When I share my recipes and my memories with you I don’t expect much and I always enjoy and welcome every comment so when last week TWO of my recipes, yes you read correctly TWO as in one plus one recipes were featured on blogs I love
I was totally floored and speechless.
So much love….big thank you both you.
Today I would love to share with you another COMFORT dish that I’ve been craving lately.
It is creamy and oh so sinful Asparagus Risotto…..
Last week I scored some beautiful fresh ASPARAGUS on sale and I’ve been craving risotto for days so I combined the best of both worlds.
This recipe serves 4-5 as a main dish.
- 4 cups Vegetable Stock
- 2 cups Water
- 1 Tbsp Olive Oil
- 1 Shallot (finely chopped)
- 2-3 Cloves Garlic (crushed or finely chopped)
- 1/2 cup White Wine
- 1 cup Arborio Rice
- 2 Tbsp Butter (room temperature)
- 1/2 cup Parmesan Cheese (grated)
- 2 cup Asparagus Pieces (Asparagus cut up to 1″ pieces)
- Sea Salt
STEP 1: In a pot heat vegetable stock and water over medium low heat until warm. Turn heat down to low.
STEP 2: In a large skillet heat the olive oil over medium-high heat. Add chopped onion and garlic. Saute until translucent about 3 to 4 minutes.
STEP 3: Stir in the rice. Cook for 2-3 minutes while stirring frequently. Add wine and cook until evaporated. Reduce the heat to medium.
STEP 4: Add warm stock few ladles at a time (just enough to cover the rice). Stir for a minute with each addition to develop the starch and the creamy aspect.
STEP 5: Keep adding warm stock every time the pan starts getting dry edges.
STEP 6: Meanwhile cook asparagus until half done. Drain the hot water and put asparagus into ice-cold bath for few minutes. Strain and put aside and sprinkle with sea salt.
STEP 7: When you out of liquid and rice is done stir in butter and Parmesan cheese. Gently stir in asparagus and serve.
This recipe is linked to:
MEATLESS MONDAYS @ My Sweet And Savory
MONDAY MANIA @ Healthy Home Economist
MEATLESS MONDAYS @ Midnight Maniac
ANOTHER MEATLESS MONDAY @ Hey What’s For Dinner Mom
HOMEMAKER MONDAY @ 11th Heaven’s Homemaking Haven
MEATLESS (VEGA) MONDAY CHALLENGE @ Veggie Converter 365
HEARTH AND SOUL HOP @ A Moderate Life
TEMP MY TUMMY TUESDAY @ Blessed With Grace
DR. LAURA’S TEMPTING TUESDAY @ Dr. Laura’s Adventures
TUESDAY NIGHT SUPPER CLUB @ Fudge Ripple
Bibi's Culinary Journey