Finally! Asparagus is in at the market! We have been waiting for this day!
I think I am going to try blanching and freezing some this year so that I can get my fix whenever I am craving it. Freezing asparagus is super easy – check out this website for some tips on how to do it.
Note: frozen asparagus often loses that crunchy texture, but is known for remaining very flavorful!
Inspired by this week’s asparagus haul, I decided to prepare a Risotto using Spring vegetables. For the risotto-base, I used a recipe that our CCE Broome Nutrition team had featured recently, and put my own twist on the veggies. It turned out great and was easy to make! I also paired this with a salad made with locally-sourced ingredients. I look forward to making many more risotto dishes as it’s a great way to use up whatever veggies are in season.
Garden Risotto – Adapted from CCE Broome Nutrition Teams
- 1 lb asparagus, cut into ¾-inch pieces
- Ramps, half bunch, chopped
- 1 bunch green garlic, chopped
- 1 head broccoli
- 1 medium onion, chopped
- 4 cups vegetable broth
- 2 tsp. olive oil
- 1 ½ cups Arborio Rice
- ½ cup dry white wine (or additional vegetable broth)
- ½ tsp. salt and ¼ tsp. pepper
- ¼ c. Parmesan cheese, grated
- In a small saucepan, heat broth and keep warm. In a large skillet, sauté onion and asparagus until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the broccoli, wine, salt, and pepper. Cook and stir until all of the liquid is absorbed.
- Add heated broth, ½-cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender (cooking time is about 20 minutes).
- Add the ramps, green garlic, and Parmesan cheese. Cook and stir until heated through. Serve immediately. Makes about 8 servings.
Market Shopping List:
- Green Garlic