We recently returned from 5 glorious days in sunny Arizona, so every time I start to get down I look at my tan lines, close my eyes and imagine the warm sun warming my frigid body. Even though the weather isn't cooperating with the seasonal equinox, my body doesn't have to know that - bring on the springtime foods!
Currently in my 21st week of pregnancy, I'm longing for light meals that help keep me energized without causing me to feel so full that I can't move - or breathe. This risotto has a beautiful mix of some of my favorite springtime flavors that really lighten up this otherwise rich dish.
3 c vegetable or chicken broth
1/2 yellow onion, minced
1 c Arborio rice
1/2 c dry white wine
1 c mushrooms, chopped
1/4 c freshly grated parmesan cheese
1 bunch asparagus, trimmed and cut into small pieces
1 medium heirloom or roma tomato
3 scallions, trimmed and chopped
salt and pepper to taste
In a small saucepan, pour broth and let simmer until warm. In a separate saucepan put asparagus pieces with an inch of water. Let simmer/steam until tender.
In a larger saucepan or pot melt the butter and EVOO. Add in the onion and cook until transparent. Add in the rice and continue to stir for a minute. Slowly add in the wine and cook until the alcohol burns off, about 2-3 minutes. Add in mushrooms and then begin to slowly add in the broth - 1 ladle at a time. Add 1 ladle, stir for 1-2 minutes, add another ladle, stir for 1-2 minutes and repeat until all of the broth is gone. Your rice should be creamy.
Add in the parmesan cheese, salt and pepper to taste and then fold in the asparagus and tomato. Garnish with scallions. Serve hot or room temperature.