Last night I made an asparagus risotto for the girls' dinner.
1 bunch fresh asparagus from the farmers' market, trimmed
Coarse sea salt
Freshly ground pepper
1/2 red onion, finely chopped
2 T extra virgin olive oil
1 1/2 cups arborio rice
1/2 cup reisiling (also from farmers' market)
3 cups organic vegetable broth
What to do
Preheat oven to 425. Wash and trim the asparagus. Then toss with evoo, coarse sea salt, and freshly ground pepper. Roast for ten minutes. Let asparagus cool, then cut into one inch pieces. Meanwhile, in a heavy bottom pan, heat the 2 T evoo and cook the red onion. When it is soft, add the arborio rice and cook for two minutes. Then add the white wine (I used reisiling), stirring constantly. When the wine is cooked in, add the veggie broth, one or one-half cup at a time, constantly stirring. With last cup or half-cup, add the roasted and cut asparagus and salt to taste. Serve with salt And nutritional yeast. Relatively easy dinner, except for the constant stirring. Jacqui complained about the asparagus, but ate everything up. Aji ate a bit more than half her portion, but had gorged on coco bread right before, so she may have been legitimately full. I liked it too. Leftovers for lunch this week!