I’m getting old.
Today I got really excited about my purchases at Hancock Fabrics.
I made breakfast treats with lemon in them (which you will surely hear about next week).
I look at my hands and they remind me more of my grandmother’s than my daughter’s.
I’m starting to think it might be cool to crochet, but I’m not quite ready to go there just yet.
I know I’m not that old, but all these things are making me feel pretty geriatric. To counteract, I’ve made this fancy rice.
Did you know rice could be fancy? Totes.
This rice is really putting on airs. It has wine in it, which makes it smell super fancy. It also takes 20 minutes of constant, zone-out, dream-about-your-future-mansion attention.
This rice is also a vehicle for vegetables. My husband was a little sore about that. He likes to keep his food separate. Whatev. I was into it. It’s creamy and cheesy and good.
If you’re actually old, well, you can probably still make this sitting in your Hoveround and gum it down sans vegetables.
I’m going to go eat more lemon treats and look at my fabric. Don’t judge me.
Green Pea and Asparagus Risotto
- 1 bunch asparagus,, tough stem cut removed and spears cut into 1 inch pieces
- 1 cup frozen peas
- 6-8 cups chicken or vegetable stock
- 3 tablespoons butter
- 2 shallots,, finely chopped
- 3 garlic cloves,, finely chopped
- 2 cups arborio rice
- 6 oz dry white wine, (or more stock)
- Zest of 1 lemon
- ½ cup freshly grated Parmesan cheese
- Bring a medium pot of water to a boil. Add asparagus and peas and cook for 2 minutes until tender. Using a slotted spoon, transfer vegetables to a bowl of icy water to stop cooking. Drain and set aside.
- In a large pot bring stock to a boil, then reduce to a simmer. In another large pot melt butter over medium heat. Add shallots and garlic and cook, stirring, until soft, about 2 minutes. Add the rice and stir to coat it in the butter mixture, letting it cook a couple of minutes more. Add the wine and let cook, stirring, until it is almost completely absorbed by the rice. Add a ladle-full of simmering stock. Cook the rice for 20 minutes, stirring constantly and adding a ladle-full of stock as soon as the previous one has been absorbed. You may not use all the stock, its more important to watch the time and keep stirring the rice, adding more stock as it is absorbed. When done the rice should be tender with a slight bite in the middle still.
- Remove from the heat and stir in asparagus, peas, lemon zest and Parmesan cheese. Serve hot.