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This month’s farm recipe comes to us from Anne-Marie Parrish, of
Randy’s Produce Farm in
Louisa, VA. Anne-Marie published a cookbook featuring her family’s recipes,
called “From the Farm”. We thought her asparagus risotto was excellent. The
Brie cheese makes it! This one can get a little salty if your chicken stock
contains salt, so taste it before adding any additional.
Risotto with Asparagus and Brie
Serves 2
- 2 T. butter
- 2 T. extra virgin olive oil
- ½ small onion, finely chopped
- 11 oz risotto rice
- ½ c. dry white wine
- 1qt. chicken broth, boiled
- 11-oz asparagus, steamed
- 4-oz. Brie cheese
- Salt and white pepper to taste
Melt butter and oil in a non-stick pan. Fry the onion gently until golden; pour
in the risotto and toast it, stirring constantly for about 2 minutes, on very
low heat. Add the wine, turn up the heat to medium, stir constantly until the
wine has evaporated.
Pour half the boiling broth into the mixture, and continue
to add the remaining broth, little by little, stirring as you add, because the
rice should absorb the broth as it cooks.
Cut the steamed asparagus and the
Brie cheese into small pieces 2 or3 minutes before the rice is finished.
Cooking time is approximately 14 minutes.
When the risotto is cooked neither
too hard nor too soft, add the asparagus and the cheese, season with salt and
white pepper to taste, and mix well. Let the risotto sit for about 2 minutes
before serving.
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