Asparagus Risotto

Photo of asparagus risotto from Katrin Morenz from Wikimedia Commons

Asparagus risotto is a creamy and flavorful dish that showcases the vibrant taste of asparagus in a comforting way. With a handful of ingredients and simple cooking techniques, you can create a delightful risotto that is both satisfying and indulgent. The tender asparagus spears, combined with the creamy Arborio rice, create a harmonious blend of textures and flavors. Whether enjoyed as a main course or as a side dish, asparagus risotto offers a delightful balance of earthy asparagus and creamy rice, resulting in a luxurious dish that will please your taste buds. Embrace the process of making this risotto and savor its deliciousness with every luscious spoonful.

Photo of asparagus risotto from Katrin Morenz from Wikimedia Commons

Asparagus Risotto

Love and Lemons
Asparagus risotto offers a delightful balance of earthy asparagus and creamy rice, resulting in a luxurious dish that will please your taste buds.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Course Main Course, Side Dish
Servings 4 servings

Ingredients
  

  • 1 Tbsp extra-virgin olive oil
  • 2 cups chopped leeks
  • 1/2 tsp sea salt (or to taste)
  • 2 cloves garlic (minced)
  • 1 cup uncooked Arborio rice (rinsed)
  • 1/2 cup dry white wine
  • 4 cups vegetable broth (room temperature)
  • 1 bunch asparagus (tough ends trimmed, stalks chopped into small pieces)
  • 1 Tbsp fresh lemon juice
  • 2 Tbsp chopped chives
  • 1/4 cup fresh herbs (parsley, basil, tarragon, and/or dill, plus more for garnish)
  • Lemon zest (for garnish)
  • Grated pecorino cheese (optional)
  • Freshly ground black pepper (for garnish)

Instructions
 

  • Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft. Add the garlic and stir to incorporate. Stir in the rice and let it cook for 1 minute. Stir in the wine and cook for another 1 to 2 minutes, or until the wine cooks down.
  • Add the broth, ¾ cup at a time, stirring continuously between each addition. Allow each addition of broth to be absorbed by the rice before adding the next. Add the asparagus with the last addition of the broth. Cook until the rice is al dente. The risotto should be soft and creamy.
  • Add the lemon juice, chives, and mixed herbs and season to taste. Garnish with the lemon zest and more herbs. Serve with grated cheese, if desired.

Notes

This recipe came from the Love and Lemons blog.

Radish and White Bean Salad

Photo of salad with radishes from Wild Hearth and Home

Radish and white bean salad is a refreshing and nutritious dish that combines the crispness of radishes with the creamy texture of white beans. With minimal ingredients and simple assembly, you can create a delightful salad that is both light and satisfying. The peppery radishes and the hearty white beans create a wonderful contrast of flavors and textures. Whether enjoyed as a refreshing side dish or a light lunch, radish and white bean salad offers a burst of freshness and a wholesome combination of ingredients. Embrace the simplicity of preparing this salad and savor its deliciousness with each vibrant bite.

Photo of salad with radishes from Wild Hearth and Home

Radish and White Bean Salad

The Fresh Market
Radish and white bean salad is a refreshing and nutritious dish that combines the crispness of radishes with the creamy texture of white beans.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad

Ingredients
  

  • 1/4 cup + 1 Tbsp extra-virgin olive oil (divided)
  • 4 green onions
  • 2 Tbsp fresh dill (chopped)
  • 2 Tbsp fresh tarragon (chopped)
  • 2 Tbsp lemon juice (freshly squeezed)
  • 2 cups radishes (thinly sliced)
  • 1 can cannellini beans (rinsed and drained)
  • 2 cups arugula
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)

Instructions
 

  • Heat 1 tbsp olive oil to a large skillet over medium high heat. Add green onions and cook for approximately 5-7 minutes until a nice char develops on all sides. Thinly slice and place in a large bowl. To the same bowl add dill, tarragon and lemon juice. Slowly drizzle in olive oil while whisking and season to taste with salt and pepper.
  • Add radishes, beans and arugula to bowl and toss gently to coat with vinaigrette. Serve immediately.

Notes

This recipe came from The Fresh Market blog.