Asparagus Risotto

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Hi everyone! Welcome to fall! It’s my very favorite season. So much to look forward to… cozy sweaters, crisp mornings, crunchy leaves, rainy days, Halloween, fires in the fireplace, new TV shows, soups… I used to love fall because it meant my birthday was coming, but that doesn’t excite me anymore. It actually kinda freaks me out. I try to believe that those numbers don’t really mean much, but the higher they get, the more I have to tell myself that they’re just numbers and they don’t really mean much. Why does time seem to accelerate with more life experiences? (aka age). Does anyone else feel that way?

Speaking of time, if you’ve ever made risotto from scratch, then you know how much time is involved. The amount of time spent stirring and waiting for all the liquid to be incorporated is almost not worth the effort. Homemade risotto is one of those all consuming tasks that does not allow a bit of multitasking while creating it. Come to think of it, I may have just found a solution to slow down time… risotto. But if you’re like me, you don’t really have enough time to not multitask, so carry on. This post is about saving time right?

Enter microwave risotto! Welcome to my world!

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It’s so simple. I made mine with fresh asparagus, but you can add whatever you like. I can’t wait to try it with delicata squash!

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I served it with a small filet of wild Coho salmon topped with homemade pesto. Oh yea!

Microwave Asparagus Risotto
Serves 4 (serving size: 1 cup)
Adapted from Cooking Light Magazine

Ingredients:
3/4 cup chopped onion
2 Tablespoons butter
1 Tablespoon olive oil
2 garlic cloves, minced
1 cup uncooked Arborio rice
3 cups chicken (or vegetable) stock
1/3 cup dry white wine
1 pound asparagus, trimmed and cut into 1/2-inch pieces
1/2 teaspoon grated lemon rind
1 1/2 Tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 ounces shaved Parmigiano-Reggiano cheese (1/3 cup), divided

Preparation:
NOTE: This risotto is not covered while microwaving, so use a large (at least 2-quart) bowl to allow plenty of room for the liquid to boil.
1. Combine first 4 ingredients in a 2-quart microwave-safe glass bowl. Microwave at HIGH 3 minutes. Stir in rice; microwave at HIGH 3 minutes. Stir in stock and wine; microwave at HIGH 16 minutes, stirring for 30 seconds every 4 minutes. Add asparagus; microwave at HIGH 2 minutes. Stir in rind, juice, salt, pepper, and half of cheese. Top with remaining cheese.

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