What's Cooking Wednesday-Issue 8

One of the fantastic meals I had during my cleanse was an amazing Asparagus Risotto and a lovely salad. I gave the leftover to Sara who stuffed herself (the recipe serves 4-6 and we polished it off between the 2 of us!). The risotto picture is not that great but SO YUMMY!!!

The Recipe

Asparagus Risotto (from The Swiss Secret to Optimal Health by Dr. Thomas Rau)
1 large bunch of asparagus, 1 to 1 1/4 lbs
2 tbsp extra virgin olive oil
1/4 cup thinly sliced leek (white and pale green parts)
1 cup Arborio rice (I had to substitute Sticky Rice and it worked great)
1 tsp chopped fresh tarragon leaves or crumbled dried
1/4 cup dry white wine
4 to 5 cups hot vegetable or chicken broth
2 tbsp unsalted butter
1/3 cup grated Manchego cheese (I substituted Goat Cheddar as I couldn't find Manchego)
Sea salt and freshly ground pepper

Cut off the whitish bottom parts of the asparagus stalks. Cut the remaining green stalks into thin rounds, stopping about 1 inch from the tips. Cut the tips lengthwise in half and set aside.

In a large heavy saucepan, heat the olive oil over medium heat. Add the leek and cook, stirring once or twice, for 2 minutes. Add the rice and tarragon and cook, stirring often, for 2 minutes longer.

Pour in the wine and cook, stirring , until most of it evaporates. Add the sliced asparagus stalks and 2/3 cup of the warm broth and continue to cook, stirring occasionally, until most of the liquid is absorbed Add 1/2 cup broth and cook, stirring often, until most of the liquid is absorbed. Continue to cook, gradually adding more broth about 1/2 cup at a time, for 10 minutes.

Add the asparagus tips and continue to cook in the same manner, adding more broth as needed, until the rice is al dente and the sauce around it is thick and creamy, 8 to 10 minutes longer.

Stir in the butter and cheese. Season lightly with salt and generously with pepper. Serve at once.

The salad was mixed greens, shredded carrots, roasted beets and cucumbers dressed with balsamic vinegar and sunflower oil. Yum!