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Risotto is one of those dishes that I don’t make nearly enough! It’s super easy, family-friendly and you can make it a number of ways, depending on what you have in the fridge. So next time you’re in a pinch for dinner, here’s your answer! The asparagus and sun-dried tomatoes can be substituted with a number of things such as mushrooms (dried or fresh), peas, fresh herbs (mint, basil), shredded chicken, shrimp, lobster, crab, the list goes on and on!

Sun-Dried Tomato and Asparagus Risotto

Makes enough for 3-4 people as a main dish.

2 c chicken stock

3 c water

1/4 c butter, divided

1 small yellow onion, chopped

1 c Arborio rice

1/3 c white wine (pour yourself a glass to have while you’re cooking! :))

1 bunch asparagus, rinsed well and cut into 1-inch pieces

1/2 sun-dried tomatoes, chopped

1/2 c heavy cream

1/2 freshly grated Parmesan

Salt and pepper to taste

Directions:

Bring stock and water to boil in a small pot.  Simmer until ready to use. In large saucepan, heat 2 tablespoons of butter over medium heat until melted. Add onion and sweat until translucent. Add rice and stir for a couple of minutes. Add wine and stir until absorbed. (and take a sip of your wine while you’re at it!) Increase heat to medium-high and add 1 cup of the stock/water mixture. Stir until this is absorbed. Repeat this process, making sure to continue stirring, until there is only 1 cup remaining in the pot. Before adding this last cupful, stir in the asparagus and sun-dried tomatoes. Now add the last of the broth and stir until rice is tender and creamy.

Stir in cream, about 1/4 c Parm and the rest of the butter. Season to taste with salt and pepper. Serve with with remaining Parmesan on top (add a little more if you’re a cheese lover like me!)

Sun-Dried Tomato and Asparagus Risotto

Enjoy!

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I love Michigan summers! Mainly because of all the fresh produce available at the Markets around here. My personal fave is fresh sweet corn. Grilled. Tossed with balsamic. YUM.  Add to that fresh tomato, asparagus, fresh mozzarella, and basil and that is one delicious, summery side dish!

Farmers Market Salad

1-2 cups fresh cherry tomatoes, halved

1 bunch fresh asparagus, tops only, grilled

4-5 ears fresh sweet corn, grilled

handful of fresh basil, chopped

1 cup fresh ciliegine mozzarella, halved

balsamic vinegar

EVOO, a few drizzles

1/2  lemon

Cut corn kernels off of grilled cobs. Add to remaining vegetables. Add mozzarrella. Squeeze half of a lemon over salad. Drizzle with as much balsamic and EVOO  as you like.

Enjoy!

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