Asparagus risotto

Before I start I have to confess - I stole this idea from the new Sunset magazine, and then revised it a little bit... so if you subscribe to Sunset you may have run across this recipe. Whew - confession done!

Now onto the good stuff!!

Asparagus is in season right now and it is sooooo good. Asparagus is at it's most tender, most sweet, most delicious right now, so why not enjoy it?

I made this tonight after a full day of work, a little yoga, and  few moments sitting on the couch wishing the food-fairy would just come through the window and deliver dinner (yes, I know, technically that would be take-out and they would use the door, but I like to dream). This dish really evolved based on what I had in the frig that was close to going bad (green onions and asparagus) and what I had in the pantry to compliment it (garlic, rice, white wine).

Asparagus Risotto (with optional chicken)

Ingredients: 

• 6 green onions, diced (whites and greens)
• 1 Tbs olive oil
• 4 cloves of garlic (minced)
• 1 1/2 cups arborio rice (rinsed)
• 1/2 cup dry white wine 
• 7 cups of hot water
• 1 very large (or 2 smallish) bunch(es) of asparagus - chopped into 1 inch pieces
• Optional: 2 cooked chicken breasts (chopped into small pieces)
• Salt and pepper to taste 
• Fresh cilantro (chopped) or dry cilantro

Directions: 

1. Heat the olive oil over med-high heat in a large saucepan - add green onion and garlic - saute for approx 1 minute
2. Add the arborio rice - saute everything together for a few more minutes (until it is fragrant) 
3. Add the wine - stir frequently to mix in the wine
4. Start adding the hot water a 1/2 cup at a time, stirring continuously over med-high to high heat until the fluid is mostly absorbed - continue adding the water a 1/2 cup at a time until all the fluid is cooked into the rice (this takes about 15 minutes and requires continuous stirring, otherwise your risotto will stick to your pan and make a really big mess and not a very tasty meal)
5. When you only have a 1/2 cup of water left to add, mix in the asparagus pieces and add the final 1/2 cup of water - continue to stir for another 3-5 minutes, frequently checking the asparagus for tenderness (the longer you stir and cook the softer your asparagus will become, if you want a crisper asparagus lean towards cooking for 3 minutes, not 5)
6. Optional - stir in the chopped chicken breast
7. Serve in bowls, sprinkled with a little cilantro, salt and pepper on top

Take-home thoughts: 

• Risotto is a bit labor intensive with all the stirring that is required, but it makes a really great meal (and leftovers!!!)
• Time investment is pretty light - approximately30 minutes from the time I got off the couch and started hunting in the frig to sit-down-and-eat time
• I would love to have a food-fairy, but as that is simply not going to happen, I might as well continue to peruse my frig and experiment with what I have in the pantry
• Sorry for no picture - I was too hungry!!!