Garden Risotto

Today I'm driving from Washington D.C. to Knoxville so that I can bring Lucy home with me for a few weeks. She flew home over the winter break but it's expensive and neither of us really cared for the experience. I hate driving, and I'm not a fan of a road trip, but this seemed like the best option. It was either road trip or short change my time in Houston. So, road trip it is! Knoxville tonight, New Orleans to see my brother for a couple of days, and then I should be in Houston for Mother's Day. So, I made this risotto last week because I knew that this week would be crazy busy and I wouldn't have time to cook.

I was so excited to pick this week's CEiMB recipe! I love picking recipes . . . but I also love it when other people pick the recipes, too. It's less work and indecision for me. I picked this recipe because I was really, really hoping that some asparagus would show up at the farmer's market and lucky for me, it did! The Dupont Circle Market had asparagus two weekends ago and I nabbed it along with some spinach so that I could make this yummy dinner.

I don't have a lot to say about the actual recipe. I went through a phase a few years ago when I made risotto all of the time -- at least once a week but usually more than that. And then my dad decided that he liked it and so I made it for him all of the time. And then I stopped making risotto. I just couldn't handle it anymore. But I did learn a lot about how to make risotto and I got uppity about my rice so I usually have some carnaroli rice on hand, because I personally prefer it to arborio rice, and that's what I used for this risotto. Other than that, I just love risotto because it's a blank canvas and you can add anything to it or leave it plain. Just like pasta -- aren't Italians great? Other than switching the rice and using homemade stock, I followed the recipe to a T because I figured that it was my pick so I wanted to make sure that I made it as written. And the verdict? I liked it a lot. Very yummy and I almost didn't miss the extra butter, cream, and cheese. Almost. But at least I felt better about what I was eating, right? I served this with some chicken sausage and it was a delicious meal.

Thanks to everyone who made the risotto with me this week! I have my laptop with me and, if I can get the wireless up and running tonight I'll stop by and comment. If not, I will check in next week!

Garden Risotto

• 6 cups low-sodium chicken broth
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 3/4 teaspoon salt
• Freshly ground black pepper
• 3 lightly packed cups baby spinach leaves
• 1 cup frozen peas
• 1/2 pound asparagus, steamed and cut into 3/4-inch pieces
• 1/4 cup freshly grated Parmesan

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.

Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.