Eating My Way Through

Glee and Risotto Making April 21, 2010

Filed under: Dinner,Veggies — Nikki Wegner @ 5:20 pm
Tags: , ,

I am sure this isn’t surprising to my friends and family, but Glee has to be one of my all time favorite shows ! Who doesn’t love  people spontaneous bursting into song and dance and jazz hands?

So last night was the much anticipated Madonna episode, and for some reason I decided it was a good idea to make risotto during it. Risotto is not the hardest thing to make for sure, but it’s hands on and involves constant stirring and standing in front of the stove, which unfortunately doesn’t have a line of sight to our TV. Tragic, yes!

I spent the better part of the first half-hour of the show frantically running back and forth from stirring to watching the musical numbers…which I am sure was an entertaining sight for my roommates.

The extra cardio was worth it though, because the risotto turned out to be very tasty! And it was a great way to use some in-season asparagus.

Instead of walking through all the steps, you can look at the recipe for that because there are a lot, here are a few tips:

  • Chop all the veggies and shred the Parmesan cheese in advance. There are a lot of moving pieces once you get going and you have to juggle a bit. I made the mistake of working as I went, and things got a bit hectic/the kitchen was a disaster.
Asparagus

Chopped Asparagus

Shallots

Shallots

  • Blanching asparagus is not hard just pay close attention to the timing! It’s actually super easy and involves putting veggies or fruit in boiling water for a specified amount of time, then quickly draining and putting in an ice water bath to stop the cooking process.
Asparagus in ice water

Asparagus taking an ice bath

  • When the recipe tells you to time something or stir…do it! Your ingredients might burn/get soggy.
Risotto

Trying not to burn the rice!

  • Measure the broth carefully as you add it to the risotto, because it will only take longer to absorb if you don’t.
Asparagus Risotto

Enjoy!

Asparagus Risotto (adapted from Weight Watchers)

1/2 tsp table salt, for cooking water

1 lb asparagus, trimmed and cut into pieces

Cooking spray

1/2 tbsp unsalted butter or margarine

2-3 shallots, chopped

2 cloves garlic, minced

1 cup uncooked arborio rice

2 tbsp freshly squeezed lemon juice

4 cups (32 ounces) canned chicken or vegetable broth

1/3 cup Parmesan cheese, grated

Salt & Pepper to taste

Directions:

Prep asparagus, shallots garlic and Parmesan, set aside

Fill a large mixing bowl with ice water, set aside

Bring a large pot of salted water to a boil, add asparagus

Cook asparagus for 2 minutes, drain, add to ice water, set aside

Add broth to a medium pot, simmer on burner to keep warm

Spray another medium pot with cooking spray, set over medium heat

Melt butter in pot

Add in shallots and garlic, cooking for 5-7 minutes until translucent and stirring frequently

Add rice to pot, stir and cook for 2 minutes

Add lemon juice, stirring and cooking until all the juice is absorbed

Measure 1/2 cup of warm broth and add to pot, continuously stirring until fully absorbed

Repeat until all broth is used, this should take about 20 minutes

Rice should be creamy, and chew not mushy, when you remove the pot from the heat

Add cheese, stir well

Drain asparagus in a colander, then stir into rice

Season with salt and pepper to taste

Yields 5, 1 cup servings

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