I looked in my fridge after work this evening and saw some leftover white wine and chicken stock. In the veggie drawer, asparagus and fennel. In the cheese drawer (yes I have a whole drawer for cheese), parm cheese. Hmm. Wheels turning I checked my pantry. Arborio rice? Check.
I’m afraid I won’t ever be a good food blogger because I don’t always follow recipes and I don’t always record what I add to a recipe. I’m writing this down now so hopefully it’s still fresh in my mind:
- bunch of asparagus
- 2 fennel bulbs
- olive oil
- small white onion, chopped
- one cup arborio rice
- whatever white wine you have open (1/2 cup – 1 cup)
- 3 cups chicken stock
- 2 cups water
- one cup parmesan cheese
- salt and pepper to taste
This recipe makes about 4 servings.
- Chop off asparagus ends and discard. Chop the rest of the asparagus in 1/2 inch pieces. Slice fennel as well and add both veggies to a large pot (I used my Le Creuset) with some butter ( 2 tbl) and cook for 5-7 min. Set aside in a bowl and start the risotto.
- Add 2 tbl of butter to the same pot along with your chopped onion. Saute for about 4 minutes.
- Add the risotto (and a little more butter if needed). Cook for about 2 minutes, stirring the WHOLE time. You don’t want burned rice.
- Add the white wine. I had about 1/3 of a bottle of pinot grigio left, poured myself a glass and used the rest in the recipe. It was definitely closer to a cup, and gave the risotto an awesome flavor. Season with salt and pepper. Stir for 5 minutes while the wine simmers down.
- The rest of the recipe is up to you. Not what you wanted to hear right? 🙂 Keep stirring and add chicken stock about 1/2 a cup at a time until you’ve used it all and then do the same with the water. It takes a good 60-90 minutes. Keep stirring.
- Did I mention you should keep stirring? I brought my laptop into the kitchen and got some work done in between stirs.
- Taste the risotto; it shouldn’t be chewy. When it’s the consistency you like (you might use more water – or less), stir in the cheese and then the veggies. Season again with salt and pepper.
- Serve warm and enjoy.
I love how the veggies are still a tad crunchy – great contrast to the creamy risotto. Add any vegetables you like to this Spring Risotto, and leave a comment to tell me how it turned out!