Category: Senior Year/Gluten Free/Vegetarian
Servings: 4-6 people, side
Prep-Time: 15 minutes
Cook-Time: 35-40 minutes
Why is this a survival recipe?
My step-dad, Andy showed me how to make risotto, and it is absolutely to die for. It can be eaten as a snack, a side, a meal, even as breakfast if you put an egg over easy into it. This is a staple meal for me at school. I make large portions and eat with ease throughout the week.
Making risotto is a bit challenging, but once you get the hang of it it’s just like riding a bike. In no time at all,you’ll be watching cooking shows where contestants fail miserably at a basic risotto and smirking to yourself as you dig in your your own delectable bowl.
This recipe is really a blank slate for endless possibilities. Some of my favorite combinations are butternut squash and mushroom, creamy Parmesan with peas, and plain garlic with a poached egg on top.
If you have a Gluten Allergy, make sure all of your products and brands are gluten free.
- 1-2 tbsp butter
- 2-4 cups of Chicken or Vegetable Broth
- 1-3 Capfuls of Arborio Rice
- 2-3 cloves Garlic
- 1/4 cup of White Wine (If you’re not yet 21, skip this ingredient)
- 1/2 large Yellow Onion
- 1-2 tsp Extra Virgin Olive Oil
- Salt/Pepper to taste
- Parmesan Cheese for garnish
Step one: Cover your asparagus with water and salt and soak for 10 minutes to clean the asparagus, then drain.
Step two: Put asparagus in a medium pot and cover with water; as soon as the water begins to boil, transfer the asparagus to an ice bath for 10 minutes to stop them from over-cooking and to preserve their gorgeous color
Step three: Chop into bite sized pieces and set aside
Step one: Chop your onion into small pieces, and mince your garlic. Melt in butter and olive oil over medium heat; add in ONLY the onions and cook until tender.
Step two: Add in your Arborio Rice and cook until you can hear it crackle
Step three: Add in a splash of your white wine
Step four: Cook down the wine, then add in 1/4 cup of warmed chicken broth and stir constantly until it looks like this:
Step five: Keep stirring constantly or it will burn. Season to taste as you go along, and continue to add in 1/4 cup of chicken broth at a time!
**Remember, you can always add more salt, but you can’t take it away! If you over season, use water instead of chicken broth to lower the sodium ratio**
Step six: After 20 minutes, add in your minced garlic, still stirring constantly. Once your rice is aldente (firm to the bite), add in your asparagus
Step seven: Finish your risotto with Parmesan cheese, let your risotto rest covered for five minutes and serve