Monday, May 23, 2011

Spring Fever


The weather does not always cooperate but on a rainy, cold May night, I indulged in sunshine sent in the CSA box and gleaned from farmers' market stalls.  It was featured prominently (at the bottom) on my 6 year old's "Cafe" menu so it much be good! 



Here is the recipe, adapted from Sweet Life Laur, who adapted it from Smitten Kitchen, who adapted it from  Gourmet magazine (adaptable recipe, much!):



Spring Fever Risotto

4 cups vegetable broth (one carton)
1 bunch asparagus, trimmed and cut 1 1/2 inch slices
1/3 stick unsalted butter, separated
3/4 pound fresh mushrooms, sliced 1/4 inch thick (I used oyster mushrooms)
1 cup fava beans, double peeled
1 onion, finely chopped
1 1/2 cups Arborio rice
1 cup dry white wine
1/2 cup finely grated Parmesan cheese

Boil water and cook asparagus in large pot for 3-4 minutes.  Remove asparagus and drain water. Let air dry.

Heat 1-2 tablespoon(s) butter in heavy saucepan over moderately high heat, then saute mushrooms, stirring occasionally, until browned, about 6 minutes. Add fava beans after two minutes (so they cook for a total of 4 or so minutes). 

Cook onion in 1-2 tablespoon(s) butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring to coat, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
Add in 1 cup broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 30 minutes. 

Remove from heat and stir in the cheese, and salt and pepper to taste. Gently fold in asparagus, favas, and mushrooms, then cover pan and let stand 1 minute. Serve immediately with parmesan grated on top if desired.

*Check out some other vegetarian dolls this Monday at Midnight Manic's Meatless Monday carnival.


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