Monday, March 24, 2014
The week-ends go by so fast, but really so do most days. I sometimes feel myself reeling from one event to the other. Most of the time I am worrying or thinking about what I have to do the next day, and I am not enjoying the actual moment. For example, this week-end as we visited with family I found myself thinking about the next meal or snack, or are there enough towels and so on. But then, another thought was isn't that what your supposed to do when you entertain? What I'm trying to say is I need more balance......
When everyone left and all was quiet, my husband and I prepared this asparagus and lemon risotto. I believe this is what brought to my attention the matter of balance. I began to worry that the amount of lemon would over power the asparagus, and that we needed to have a balance of flavors. In the end, I did not need to worry so much. This dish is Nigel Slater's recipe from "The Kitchen Diaries" , and he must of already seen through this little debacle as the balance between the two flavors was perfect. When I finished the risotto and stirred in the Parmesan cheese at the end, it was terrific.
4 tablespoons of butter (I used unsalted)
1 very small onion (minced)
1 cup arborio
4 ounces of white wine
1 pound asparagus (trimmed, cut into 1/4 to 1/2 inch pieces)
4 1/2 cups chicken stock (I used low salt)
2 small lemons (zested and juiced)
3 large tablespoons Parmesan cheese
In a heavy pot, melt butter, add onion and cook on low heat until soft and translucent.
Add in the rice and stir with a wooden spoon to mix in the butter, then add the wine and stir until liquid has just about disappeared. Add a large ladle of stock and stir until liquid has almost disappeared. This next time add in asparagus and then the stock and stir once again until liquid has just about disappeared, repeat this process until all stock is gone.
Season with salt, pepper, lemon zest and juice and continue stirring until rice is creamy but has a little bite left in it. Stir in the Parmesan cheese and serve right away. Enjoy with a nice green salad and a glass of white wine!
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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