Sunday, March 23, 2008

Kitchen Therapy


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.

Asparagus Risotto

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

Parsley Pesto
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.

5 comments:

Patricia Scarpin said...

I think that cooking will do you good. And those resolutions you've made sound so courageous!
You go, girl! :)

Oh, btw, this risotto looks superb. I love anything asparagus.

Elle said...

Glad that you are back in the kitchen...hard as it might be sometimes. Reclaiming the kitchen for yourself is surely a bit of renewal and sign of good things to come...just like asparagus...great recipe!

Christie said...

Love the fresh parsley pesto - will definitely be giving that a try!

candyce said...

Thanks for the comment on my post... but this recipe of yours looks delicious! I'll definitely have to give it a try soon. :)

Clara said...

Personally, I highly recommend trying the extra-virgin olive oil from

href="http://www.holyfoodimports.com">Holy Food Imports
.
It is imported to the US from Israel, and it is produced using cold presses,
as was the method over 3,000 years ago; so it has a really unique taste to