Sunday, March 23, 2008
Spring is the season of renewal. Flowers, sunshine, long days, and.... Singleness? Yes, this lady is back to being single. The details are complicated and dreary and not full of spring flavor. So I'll spare you, but I am doing well.
So for this new beginning, I decided a couple things. One---I am never giving up yoga, I find so much balance and relaxation in it. Two-- I will do one thing that scares me every day. (Note: I have now eaten a raw quail's egg and it is YUMMY!) Three-- I need to get back in the kitchen. I feel bad that I haven't blogged in 20 days. But honestly, the kitchen was home to so many memories between the ex and I that it is often hard to get in there. But that is no excuse. I have ideas, and people love my cooking, so I should do what makes me happy---cooking.
So, why not start right now in the beginning of spring? I have no reasons not to, well maybe that people won't eat it, but I'm sure I can find someone. Right?
With this in mind this evening I made an Asparagus Risotto. I love risottos, I find them easy to make and very comforting. Maybe its the time or the stirring, but its repetitiveness eases me. So I share my new recipe with you to help you start Spring.
1-2 Tbsp olive oil
1 shallot, minced
1 garlic clove, minced
1 c arborio rice
1/2 cup white wine (Note: I used chardonnay)
2 cups chicken stock
1/2 lb of asparagus
1 c chopped parsley
1 c Parmesan
1/4 c pine nuts
grated peel of 1 lemon
In a heavy pot, heat 2 tablespoons olive oil over medium heat. Add the shallot and cook until translucent and softened, about 4 minutes. Add the garlic and rice; season with salt and pepper. Cook, stirring, until the rice is toasted, about 3 minutes. Stir in the wine until absorbed and add 1/2 cup of stock until absorbed, usually every 10 minutes.
Meanwhile, using a food processor, finely chop the parsley, 1/2 cup Parmesan, the pine nuts and the lemon peel. Add the remaining 2 tablespoons olive oil and process until blended. Set the pesto aside.
After adding the last 1/2 cup of stock, stir in 2 Tbsps of pesto. Once all the liquid is absorbed add Parmesan and asparagus, cook until asparagus is tender. Serve.