Tomato and Asparagus Risotto

This is one of our family's favorite risotto dishes, combining the tastes of fresh asparagus and tomato with some wonderful herbs and Parmesan cheese. I think making risotto scares too many people away, but the process really is quite simple and it's so versatile in it's different applications. Last summer I planted oregano, basil and parsley in our garden and they work great in this dish. The recipe below yields 5-6 servings. Enjoy!

HELPFUL HINTS
1. Give yourself about 30 minutes to make this.
2. The process goes much better when you've prepped and measured out your ingredients before hand.
3. Don't overcook the risotto or it will become too starchy. You'll want it soft but firm enough to keep it's shape.
4. When serving it, use a metal ring as pictured for a great presentation.

INGREDIENTS
¼ cup olive oil
4 cloves of fresh garlic, minced
1 1/2 cups Arborio rice
1/2 lb fresh asparagus spears, stemmed and cut into 1-inch pieces
1 cup tomatoes
8 cups chicken broth
8 oz butter
1/4 cup Parmesan cheese, shredded
1 Tbsp chopped parsley
1 Tbsp chopped oregano
1 Tbsp chopped basil

DIRECTIONS
1. Hold the broth warm in a saucepan.

















2. Heat oil in a large nonstick pan over medium heat.
3. Add garlic and cook 3 minutes or until soft, almost translucent.
4. Stir in rice and cook for 2 minutes.

















5. Add ½ cup of broth and stir until completely absorbed.

















6. Repeat until half of broth has been added. Stir the risotto frequently to prevent sticking.

















7. Add asparagus to the remaining broth and let it blanch for about 2 minutes.

















8. Remove asparagus from broth and add to the risotto mixture.

















9. Add remaining broth 1/2 cup at a time until desired creaminess is reached.
10. Remove from heat and add butter, parmesan cheese and herbs.































11. Right before serving, add tomatoes.
















12. Transfer to large bowl and garnish with parsley. Serve immediately.

Spinach and Goat's Cheese Risotto

This recipe combines several different risotto recipes into one that has a taste that is out of this world. I have a few favorite risotto dishes and love the risotto base in this one which includes celery and onion and provided a great texture to the final dish. I loved the creamy zing of the goat cheese too. I have made this a handful of times and it never fails to please. The recipe below yields about 6-8 servings. Enjoy!

HELPS

1. The finer your dice on the onion and celery, the better. If the dice is not fine enough, the risotto will end up being a little crunchy instead of smooth and creamy.

2. Not all brands of arborio rice are the same. When shopping, don't go for the cheapest brand. My favorite brand is Rice Select which sells for about $6 a jar.

3. If you don't have fresh nutmeg, you can substitute 1 tsp of ground nutmeg.

INGREDIENTS
2 Tbs Olive oil plus splash
10 Tbs butter
1 clove garlic, minced
2-3 grates fresh nutmeg
Sea salt and pepper to taste
4 cans chicken broth
1 Large onion, finely diced
4 sticks celery, trimmed, finely diced
1 lb arborio rice
5 oz fresh spinach
1 1/2 cups freshly grated parmesan
Juice from 1 lemon
6 oz goat's cheese

DIRECTIONS
1. Heat medium sautee pan over medium high heat.
2. Add splash of olive oil, 1 Tbs butter, garlic and nutmeg and stir.
















3. When butter has melted, add spinach and cook for 5 minutes, stirring occasionally.

4. Salt and pepper to taste.
5. Remove from pan and finely chop, then set aside.
















6. In medium sauce pan, keep broth warm over medium heat.
7. In large heated pan, add 2 Tbs olive oil, 1 Tbs butter, onion and celery and cook for 5 minutes.
















8. Add arborio rice and stir occasionally, for about 5 minutes.
















9. Add broth 1 cup at a time, stirring regularly.
















10. When broth is gone, remove from heat and add butter, parmesan and lemon juice, mixing well.
















11. Add spinach and gently mix.
















12. Cover and let rest for a few minutes.
13. Add 1/2 of the goat's cheese and fold in.
















14. Plate and sprinkle remaining goat's cheese on top.