Thursday, February 03, 2011

Asparagus and Sun Dried Tomato Risotto

Since I've been breastfeeding, I've been OBSESSED with food!!  I spend all day thinking about what I'm going to make that night, gathering all the ingredients, then figuring out how I'm going to time to nurse the baby, squeeze in a nap, pick up Patrick from school, and try to have dinner ready before Patrick's bathtime.  It's an all-day thing for me - thinking about and preparing dinner.  When I return to work (in 2 weeks), I probably won't be cooking a lot - until I figure out the "new normal" - so hopefully Patrick and Sheridan enjoy my culinary obsession while they can!  :)

Here is one of my favorites that I am in the mood to make tonight or tomorrow night... I hope you try it and enjoy it too.

And by the way, this picture is from when I lived in sunny, warm San Diego when I had the ability to hang out by the pool and go on fun vacations.  Today I'm in freezing cold Austin, very pale-skinned, and still in my pajamas because I'm on maternity leave.  You people don't need to see a picture of that...

Love, Mer

Asparagus and Sun Dried Tomato Risotto


4 cups simmering veggie stock
1 T olive oil
3 T butter
1 small onion, finely chopped
6 sun dried tomatoes, thinly sliced
1 3/8 cups risotto (arborio rice)
2/3 cup dry white wine
(1 or 2 glasses of wine for the chef, naturally)
8 oz fresh asparagus spears, cooked
3/4 cup grated parmesan or pecorino cheese
Lemon rind to garnish


Most importantly, pour yourself a lovely glass of wine. Now you're ready to cook!  Start by heating oil with 2 T butter in deep pan over medium heat until the butter is melted. Stir in onion and tomatoes and cook for about 5 minutes until the onion is soft and turning golden - don't brown.

Reduce heat and add rice; mix to coat in oil and butter. Cook, stirring constantly for 2-3 minutes or until the grains are translucent. Add wine and cook, stirring constantly until it's reduced. 

Gradually add the hot stock, one ladleful at a time. Stir constantly and add more liquid as the rice absorbs each addition. Increase heat to medium so that the liquid bubbles.  Cook for 20 minutes until all the liquid is absorbed and rice is creamy. 

I'm sure you're ready for another glass of wine.  Go ahead... pour yourself a glass.  Cheers!

White risotto is cooking, cut most of the asparagus into 1 inch pieces.  Carefully fold the cut pieces into the risotto for the last 5 minutes of cooking time.  

Remove the risotto from heat and add remaining cutter.  Mix well, then add parmesan until it melts.  

Serve in pasta bowls and garnish with lemon rind - it's beautiful, delicious, and vegetarian goodness.  Mmmmmmmmm!

1 comment:

Melissa said...

Can't wait to try it! I plan to follow your instructions with fidelity, including the required wine for the cook!