Asparagus & Sun-Dried Tomato Risotto
Ingredients:
4 cups vegetable stock
1 tablespoon olive oil
3 tablespoons butter
1 small onion, finely chopped
6 sun-dried tomatoes, thinly sliced (I didn't count exactly six, I just used what I had in the fridge)
1 1/2 cups risotto rice
2/3 cup dry white wine (I used Pinot Grigio, because we had some but, generally, you should cook with something that you would drink. I made risotto with a Moscato once, and it turned out perfectly fine)
8 ounces fresh asparagus, cooked (put in pot of lightly salted water, bring to a simmer, cook about 15 minutes, then cut into inch-long pieces)
3/4 cup Parmesan cheese (not that crappy powdered stuff)
lemon zest (thin slices, not grated)
salt and pepper
Tweaks: I also juiced the lemon, for extra lemony goodness. Additionally, I added a clove of finely diced garlic. You can never go wrong with garlic.
Serves: 4 - 6 (Calories: 642, if divided into 6 portions); Prep time: 30 - 45 minutes; Cooking time: 45 - 60 minutes
Directions:
1. Bring the stock to a boil in a pot, then reduce the heat to low and keep it simmering while the risotto cooks.
2. Heat the olive oil with 2 tablespoons of the butter in a large, deep pan over medium heat until the butter is melted.
3. Stir in the onion and sun-dried tomato and cook for 5 minutes, stirring occasionally, until the onion is soft and starting to turn golden. Don't let it turn brown though.
4. The recipe says to reduce the heat at this point, but I actually don't. It makes the rice take longer to soften. Anywho, add the rice and garlic (if you so choose), and mix to coat the rice in the oil and butter. Cook for 2 to 3 minutes, until the rice is translucent. The cookbook says stir constantly, but I've found that risottos are a lot less fussy than most people think. You can really just stir it a couple of times to make sure it doesn't stick to the bottom.
5. Add the wine and lemon juice (optional, again) and cook, stirring occasionally, until absorbed by the rice.
6. Okay, here's the part that makes everyone swear that they'll never make homemade risotto. Gradually add the hot stock, a ladle-ful at a time. Then the book says to "stir constantly and add more liquid as the rice absorbs each addition... cook for 20 minutes."
First off, I can tell you that it's never done after 20 minutes. More like 30 to 40. Second, again, you really don't have to stand there stirring the entire time. Here's what I do: add a ladle, stir briefly, check my phone or pet a cat or read a couple of pages in a book, stir risotto, add another ladle.
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| Pictured: one of the cats I petted between ladles of stock. |
You want the stock to boil a bit when it's added to the risotto, then wait until it's all been absorbed before adding the next ladle.
As long as you make sure that the rice isn't sticking to the bottom of the pan, you'll be fine.
7. Fold the asparagus and lemon zest into the risotto, season with salt and pepper, then add the remaining butter and the cheese, mix well until they're melted.
8. Serve and stuff into face.
Recipe Review: Believe me when I tell you that it's totally worth all the hard work. And it will impress anyone you cook it for.
Tweaks: Risotto is a great base. To mix it up, take out the asparagus, sun-dried tomatoes, and lemon and put in mushrooms. Simply buy a package of sliced white button mushrooms, saute in a little butter until brown, then set aside. Add to the risotto at the end until warmed. Or instead of mushroom, put in artichoke. I just buy a can, drain (but reserve the liquid and add it in with the wine), quarter the artichoke and add at the end to warm. Finally, you can take any risotto and turn it into risotto cakes. Cook the risotto normally and then let cool when it's done. Once it's okay to handle, grab a handful and shape it into a patty, continue until there's no more risotto, heat some olive oil in a pan, and fry the patties until golden brown on both sides.
Happy eating.
Cheers,
Emma
