strawberries in paris

My Last Supper

It was my last supper with a broken ACL… sweet Ned declared that he would cook me a delicious last meal the night before my surgery and that happens to be exactly three weeks ago! It had been awhile since we made risotto and asparagus was still in season then- so there we go!

It was quite tasty and I washed it down with some white Côtes du Rhône! Probably too much white wine..but alas I digress… Ned and I always have a feisty discussion of how to incorporate vegetables in a risotto dish, he likes to puree the vegetables and also add them whole, but I like the veggies solely whole! He won this battle because he was the one actually cooking! Check out the recipe below…

Ingredients:
1 cup arborio rice
2 shallots, diced
1 cup white wine
1 bunch of broccolini tops, blanched
2 bunches of asparagus, blanched
~3 cups water, simmering
1/2 cup grated fresh parmesan
s&p

Directions:
1) Cut blanched asparagus & broccolini tips from stems and puree stems in blender, with a smidge of water to make it a thinner puree.
2) Saute shallots over medium heat in 2 count olive oil until translucent.
3) Add rice and saute until also translucent.
4) Add white wine and stir until incorporated.
5) Continue adding water and stirring every once in awhile until rice is about al dente (make sure to taste it as you go along!) add asparagus and broccolini puree.
6) Add cheese and vegetable tips. Season with salt and pepper to taste, sprinkle with a bit more parmesan and serve!

It was a very healthy and delicious dish. Quite simple actually and probably only takes a half hour!