Asparagus Risotto Recipe

Ingredients:

• 1 1/2 lbs asparagus
• 5 cups canned low sodium chicken broth (about)
• 1 cup water
• 1 tablespoon butter
• 1 large onion
• 2 cups arborio rice or 2 cups medium-grain white rice
• 1/2 cup dry white wine
• 2 teaspoons chopped fresh rosemary
• 1 cup freshly grated parmesan cheese
• 1/4 cup whipping cream
• 1 sprig fresh rosemary (to garnish)

Directions:

1. Trim rough ends from asparagus; discard.
2. Cut off asparagus tips and reserve.
3. Cut stalks into 3/4 inch-long pieces.
4. Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender, reserving the remaining 1/3 of stalk pieces.
5. Puree mixture until smooth.
6. Set aside.
7. Melt butter in heavy large saucepan over medium heat.
8. Add onion and saute until tender, about 8 minutes.
9. Add rice and stir 1 minute.
10. Add wine and cook until absorbed, stirring often, about 2 minutes.
11. Add 1/2 cup broth and chopped rosemary, simmer until liquid is absorbed, stirring often, about 4 minutes.
12. Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often.
13. Add reserved asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy; adding broth as needed and stirring often, about 10 minutes longer.
14. Add reserved asparagus puree and stir until absorbed, about 3 minutes.
15. Stir in 1/2 cup Parmesan and cream.
16. Season to taste with salt and pepper.
17. Transfer risotto to bowl.
18. Garnish with rosemary sprigs, if desired.
19. Serve, passing remaining Parmesan separately.

Read More

Shrimp Fried Rice

Ingredients

• 3 (3 1/2-ounce) bags boil-in-bag long-grain rice
• 1 (10-ounce) package frozen green peas
• Cooking spray $
• 2 large eggs, lightly beaten
• 1 tablespoon canola oil
• 1 cup chopped green onions
• 1 tablespoon bottled ground fresh ginger (such as Spice World)
• 12 ounces medium shrimp, peeled and deveined
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon dark sesame oil
• 1/4 teaspoon salt
• Dash of crushed red pepper

Preparation
Cook rice according to package directions, omitting salt and fat. Drain. Remove rice from bags, and return to pan. Add peas to the pan, stirring well. Cover and keep warm.
Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan; cook 1 minute or until set. Remove eggs from pan; coarsely chop. Return pan to heat; add canola oil to pan. Add onions and ginger to pan; sauté 1 minute. Add shrimp to pan; sauté 2 minutes or until shrimp are done.
Add shrimp mixture and eggs to rice mixture; stir well. Combine vinegar and the remaining ingredients, stirring well. Drizzle vinegar mixture over rice mixture; stir well.

Read More