Easy Cheesy Asparagus Risotto

Once you learn the basics of making risotto, it’s really fun to make new creations based on what you have on hand. I whipped this dish up this evening, and it was delicious!

The Ingredients:

• 4 strips of bacon, chopped
• 1/4 of a large yellow onion, diced
• 1 C Arborio rice
• 1/2 C dry white wine (or use broth – I did so tonight … no white wine in the house)
• 5 C chicken broth
• 8-10 stalks of asparagus
• 1/2 C shredded cheese ( I used a cheddar blend … again, I had it in the fridge)
• Salt and pepper

The Instructions:

1. In a heavy, large saucepan, heat the olive oil over medium heat. Saute the bacon until it is brown.
2. Add onion and continue to cook until onion is translucent, about 3 minutes.
3. Add garlic and cook about 30 seconds.
4. Add rice and stir – allow rice to absorb the olive oil.
5. Add wine (or 1/s C broth); stir until the liquid is absorbed.
6. Next, stir in the chicken broth. Continue cooking, uncovered, until the broth is absorbed, stirring occasionally.
7. Meanwhile, take 3-4 stalks of asparagus and cut into small pieces. Put this portion into the blender or food processor and add olive oil, salt and pepper. Puree.
8. When the risotto begins to get slightly creamy, add the asparagus puree.
9. Chop the remaining asparagus until 1 inch pieces and add to the risotto.
10. When the risotto is rich and creamy, stir in the shredded cheese and cook one minute.
11. Dish into bowls and enjoy!

Michael added a dash of Cholula hot sauce to his dish … to each his own!

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Creamy Risotto with Chicken Sausage

I’m a sucker for risotto. It’s so creamy and homey – I call it “fancy comfort food.” I only recently discovered how EASY it is to make really good risotto! You can amend this recipe and mix in pretty much anything you want, but here’s one I’ve had a few times that always turns out well:

The Ingredients

• 1 tablespoon olive oil
• 1 (16 ounce) package sweet Italian chicken sausage
• 1 cup chopped sweet onion
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon dried thyme
• 1 1/4 cups Arborio rice
• 1 cup Chardonnay or other dry white wine
• 3 1/2 cups chicken broth
• 1 cup frozen petite sweet peas
• 1/3 cup Parmesan cheese

The Directions

1. In a heavy, large saucepan, heat the olive oil over medium heat. Saute sausage and onion until onion is translucent, about 3 minutes.
2. Add garlic and thyme and cook about 30 seconds.
3. Add rice and wine; stir until the wine is absorbed.
4. Next, stir in 3 cups of the chicken broth. Then, lower the heat to medium-low and simmer, uncovered, until the broth is absorbed, stirring occasionally, for about 15 minutes. Continue adding broth, 1/4 cup at a time, stirring until all the liquid is absorbed and rice is tender and creamy. (This part I do somewhat unattended … I enjoy a glass of wine, check my email, stir the pot, flip through a magazine, stir the pot, etc …. Just keep going until it looks like what you get at a restaurant.)
5. When the risotto is rich and creamy, stir in the frozen peas and approximately 1/4 cup of the Parmesan cheese; cook 1 minute or until heated throughout.
6. Dish into bowls and sprinkle with the rest of the Parmesan cheese.

The first time I made this, I said to myself and my friends, “This is by far the best thing I have ever made.” It’s true.