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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Yummy and Easy Risotto! You could make it sans veggies too, but probably not as good! Ingredients:
olive oil |
2 leeks, white and light green parts, rinsed, sliced thinly |
3 -4 garlic cloves |
1 teaspoon chopped thyme |
kosher salt |
pepper |
1 1/2 cups arborio rice |
1/2 cup dry white wine |
4 1/2 cups chicken broth |
1 1/2 lbs asparagus |
1/2 cup grated parmigiano-reggiano cheese (or hard parmesan, might be cheaper) |
3 tablespoons cold unsalted butter, cut into 6 pieces |
Directions:
1. Preheat oven to 400, OR you can keep on stove if you want to skip the oven (especially in the summer!).
2. In dutch oven, warm 2 tbsp oil and add leeks. Cook til soft, stirring occasionally, about 8 minutes. Add in the thyme, garlic and a pinch or two of salt and cook 1 minute. Add rice and stir, until lightly toasted, 2-3 minutes. Add in the wine and cook for another minute. Add in 3 cups of the chicken broth and increase the heat and simmer. (Here is where you can either transfer to oven, or keep on stove.) Cover, and bake or simmer 25-30 minutes; give it a stir about halfway through. Cook until rice is tender and liquid has been absorbed.
3. Coat asparagus with a bit of oil, salt and pepper. Grill the asparagus, turning occasionally, about 8 minutes. They will still be slightly firm. Remove from grill pan and cut on a bias into small pieces. Stir 1 1/4 cups of the chicken broth into the risotto, then add in cheese, butter asparagus and salt and pepper to taste.
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