Sunday, June 19, 2011

Sunday night dinner - risotto with asparagus and side of - surprise - mixed green salad

What a fun Sunday we had :) we ended the it with a dinner of yummy, filling risotto with asparagus. I love risotto and certainly would have no problem making it more often :) It is quick, easy, and satisfying. So here s the recipe I use for the basic risotto. The parmesanio is optional, and a variety of veggies can be added.

1/2 large onion chopped - or 1 smaller onion
2 cups of risotto rice i.e.: Arborio
4 cups of chicken or veggie broth (I like Pacific Foods brand)
2 TB of Olive Oil
1-2 TB of Earth Balance
3/4 C of dry white wine
1 bunch of asparagus
1/2 C grated Parmesiano Regiano

- warm olive oil in the pot
- warm broth in separate pot
- sauté onion until soft - add salt
- add rice until translucent
- add wine - when evaporated add
- 2 cups of broth
- stir rice and broth frequently add more broth as needed
- chop asparagus into smaller pieces and sauté until done
- when all broth is absorbed - and rice is soft, add Earth Balance, as well as 1/4 cup of grated Parmesiano Regiano (if using)
- add asparagus - stir it carefully together
- add more salt and pepper to taste
- serve with additional Parmesiano Regiano for each person to add to taste



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