Asparagus Risotto

Ingredients:

• 2 inches of leek diced or 1/2 sweet onion diced fine
• 3 medium-large garlic cloves minced
• olive oil
• 1/2 cup white wine
• 2 cups of gluten free broth diluted with 2 cups of water (4 cups total mixture)
• sea salt
• 2 tablespoons fresh or dried parsley 
• 1 cup raw organic Arborio rice
• bundle of asparagus (the thinner the stalks the better)

TIP: if you don't have any broth on hand use 4 cups of hot water and add a dash or two of turmeric ans extra sea salt to your rice during the cooking process-this will substitute the flavor of the broth!

How to Blanch Asparagus:

First of all wash and snap off about an inch at the end of each asparagus stalk.  In a medium saucepan boil 1-2 inches of water (just enough so that the asparagus will be covered when in pan).  *Adding a dash of salt helps water boil faster.  When water is boiling throw in asparagus and let it boil on high for 5-7 minutes.  Blanching is flash boiling so the asparagus won't need to cook for very long.  You will know the asparagus is done when the stalks turn bright green in color and are tender.  Quickly drain asparagus and rinse with ice water to prevent the asparagus from continuing to cook from within.  

How to cook risotto:

Risotto is like pasta in a way...it's essentially a blank sheet of paper.  This is my favorite way to make it, but you can add any vegetable or spices you want to experiment with many different risotto recipes!  First saute the minced garlic and chopped leek or onion in about 2 teaspoons of olive oil.  Next add in Arborio rice and stir constantly on medium heat until the rice soaks up all the remaining oil.  Add in the white wine and again stir constantly until the wine is soaked up.  Now add in the diluted broth or water and turmeric 1 cup at a time stirring until each cup is absorbed by the rice before adding the next. Add a dash or two of sea salt to taste.  It takes about 20-25 minutes to cook risotto.  With each addition of wine or broth the risotto will plump and soften until creamy delectable perfection is attained! Mmmm!  Once your risotto is cooked remove from stove add in the asparagus (I slice the stalks in half) and let sit for 2-3 minutes.  End with a sprinkle of fresh parsley on top!  This dish can be served alone or makes a great side to lemon pepper salmon...recipe for salmon to follow soon!