Congratulations! We’ve lived through another week of quarantine and can take a deep breath and begin this new week with a commitment to stay home and stay healthy, plowing past this virus as soon as possible.
Yesterday, I completed my workout without tears, so that felt good. I was able to get outside and sweep the pine cones off the deck, and I had a phone call from one of my long-time girlfriends out in California. It felt like a positive day.
In our attempt to not be around any people for the next two weeks, which we understand to be a critical time in the cycle of the virus, we are not even going to grocery stores. We are getting pretty low on produce, but we can make do by using the veggies we do have, and by using the fruits and veggies that are losing their luster first.
Lemon Asparagus Risotto
There is something so relaxing about making risotto and comforting to eat it. It’s a slow process that requires constant stirring for the creamiest results. I like to have all of the ingredients washed, sliced and measured out before I begin making risotto so I can stay at the stove stirring with everything within reach.
Lemon and asparagus are a perfect pair to mix in with the subtle rice, but you could also substitute peas, broccoli, or Brussels sprouts – use what you have.
I love a splash of white wine added to the risotto, and my husband likes a little butter, but they are both optional, and the risotto will taste delicious either way. I used chives and dill for the herbs since that is what I have growing at home. You could also add some dried dill, herbs du Provence, or fresh parsley.
Serve it by itself as an entree or perhaps with a green salad. It also makes a great side dish with a protein – tofu, chicken, or fish.
Note: to make vegan, leave out dairy and add 2 tablespoons of coconut milk to the risotto.
- 1 cup Arborio rice
- 10 spears of asparagus
- 1 shallot, chopped (about ¼ cup) or substitute onion
- 1 clove garlic, minced (about 1 teaspoon)
- 2-3 cups vegetable broth, heated to just under the boiling point
- ¾ cup grated Pecorino or Parmesan cheese, or a combo of both
- 2 tablespoons olive oil
- 1 tablespoon of fresh herbs- dill, chives and parsley all work well
- Zest from 1 lemon
- 1 tablespoon butter (optional)
- ¼ cup white wine (optional)
- Cut off the top “flower” part and tough bottom ends of the asparagus spears.
- Save the tops and throw out the bottoms.
- Slice the middle sections of the spears into ¼ inch pieces. Set aside.
- Heat the oil in a large pan over medium heat.
- Toss the asparagus tops in the oil and sauté for a minute or two, remove with a slotted spoon and set aside.
- Add shallots (or onion) to the pan and cook, stirring occasionally, until softened, about 2 minutes.
- Add garlic and stir for a minute and then pour in all of the rice.
- Stir the mixture for a minute or two to coat the rice in oil and slightly toast it.
- Pour in about ½ cup of the broth and continue to stir.
- As the water is absorbed and the rice thickens, keep adding in the broth in ½ cup increments.
- About 20 minutes into the process, add the sliced asparagus, lemon zest, herbs, wine, butter and ½ cup cheese and continue to stir (add coconut milk here for vegan risotto)
- Taste a bit of the rice to check that it is firm but tender.
- Add additional water if necessary.
- Season generously with salt and pepper.
- The risotto should take about 30 minutes to cook.
- Serve with a drizzle of olive oil, a sprinkle of the remaining cheese and garnish with the asparagus tops.
- Makes 2 entree or 4 side servings.
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