They shut the power grid to our subdivision off during the fires so you can imagine what the status of our refrigerators was. Almost everything had to go and we have been back and forth to the grocery store twice this week alone. A note of thank you to HEB, who gave every Steiner Ranch family $5.00 off their bill at checkout. That was a very kind gesture.
At our last grocery outing I saw a small bag of arborio rice and grabbed it. Yesterday afternoon I pulled out some asparagus and knew it would be perfect to add to my risotto. The Bionic Man bought two Sea Bass steaks as well and we had the fixings for a lovely, peaceful dinner. I enlisted the help of our daughter, Emma, who likes to be in the kitchen the same time as me, and she was the perfect little stirrer and monitor for the risotto. I hope this recipe helps you to create the same serene setting as it did for us!
Asparagus Risotto
Ingredients:
- 1 shallot, minced
- 2 T olive oil
- 1 1/2 C arborio rice
- 1 C white wine
- 4 1/2 C chicken stock, simmering on the stove
- 2 T butter
- 1 lb asparagus, chopped into 1/2 " pieces
- salt to taste
- Parmesan, freshly grated
While adding stock to your risotto, and in a separate little fry pan, melt the 2 T butter and saute 1/2 of the chopped asparagus (include the tips here). Hold as this will be the garnish.
Remove Risotto from heat once the chicken stock is gone. Rice should be creamy and tender but not mushy and the asparagus should be steamed but again, not mushy at all. Taste, season with salt, stir and taste again. Add freshly grated Parmesan cheese directly into the rice and stir once more to incorporate.
Plate the risotto and top with the sauted asparagus and serve. We added a simple pan seared piece of Sea Bass next to our risotto and topped both is the sauted asparagus for a delicious meal.
asparagus risotto with seared sea bass