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.
- 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.
- When the recipe tells you to time something or stir…do it! Your ingredients might burn/get soggy.
- 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 (adapted from Weight Watchers)
1/2 tsp table salt, for cooking water
1 lb asparagus, trimmed and cut into pieces
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
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