Asparagus Risotto

16 asparagus stalks, trimmed & cut into large pieces 16
250 ml shelled peas 1 cup
30 ml oil 2 tbsp
1 onion, diced 1
1 fennel bulb, diced 1
250 ml arborio rice 1 cup
750 ml chicken stock 3 cup
15 ml lemon zest 1 tbsp
250 ml parmesan cheese, grated 1 cup
- salt & pepper to taste -

Steam asparagus and peas for 3 minutes or until tender. Rinse under cool water to stop the cooking process.

In a large skillet; heat oil. Add onion and fennel. Cook for about 5 minutes or until softened. Add rice and stir until coated in oil. Add chicken stock 1/2 cup (125 ml) at a time, stirring frequently. As rice absorbs stock, add more, stirring often to prevent rice from sticking. Reserve 1/4 cup (50 ml) to add at the end. The rice should be firm and fully cooked after about 25 minutes.

During the last 5 minutes of cooking; add vegetables and lemon zest. Stir gently. Remove from heat and add the last of the stock, cheese, salt and pepper. Stir until cheese melts.

Serves 4
Read more...

Chicken-asparagus soup

For 4 persons

INGREDIENTS
225 g fresh asparagus
8.5 dl fresh chicken
1.5 dl dry white wine
1 sprig fresh parsley, dill and tarragon
1 clove garlic
60 g vermicelli or rice noodles
350 g lean cooked chicken, chopped
salt and white pepper 1 small leek


Wash asparagus and remove the woody parts. Cut the asparagus into pieces of 4 cm.

Pour the broth and wine in a large pot and bring mixture to boil

Wash the herbs and tie them together into a bouquet garni. Add a clove of garlic with the herbs, asparagus and noodles to the broth. Put the lid on the pan and let it all cook 5 minutes.

Stir the chicken from the broth to taste and add salt and pepper. Let the soup is still 3 to 4 minutes to cook until everything is warm.

The leek in half lengthwise and wash them well under the tap. Dry the leeks and cut it julienne.

Hall herbs and garlic in the broth

Divide the soup bowls of hot soup, bestroi soup with leeks and serve the soup as hot as possible

VARIATION
You can use this recipe using your favorite herbs, but use it with a subtle herbal taste, so they do not dominate the asparagus. Small, young shoots are the best and give the best result.

TIP OF THE COOK
Rice Noodles do not contain fat and are a good alternative to ordinary einoedels
Read more...

Garden Risotto

30 ml olive oil 2 tbsp
1 large onion, chopped 1
2 cloves garlic, minced 2
500 g carrots, chopped 1 lb
500 ml arborio rice 2 cup
2 L chicken stock 8 cup
500 g asparagus, trim & cut into large pieces 1 lb
250 ml fresh green peas 250 ml
250 ml green onions, chopped 1 cup
125 ml fresh basil, shredded 1/2 cup
125 ml parmesan cheese, grated 1/2 cup
15 ml lemon juice 1 tbsp

In a large saucepan; heat oil over medium heat. Add onion, garlic and carrots and saute for 10 minutes or until onion is tender. Stir occasionally.

Stir in rice and half of stock. Bring to boil, stirring often. Reduce heat to low and simmer for 15 minutes. Add asparagus and simmer for 10 minutes.

Stir in peas and remaining stock. Simmer for 10 minutes or until vegetables are tender, mixture is creamy and rice is still slightly firm.

Stir in green onions, basil, parmesan, lemon juice, salt and pepper.

Serves 4
Read more...