Jul 19, 2013

Tomato Asparagus Risotto

My husband is a huge fan of risottos. Me, not so much. But I bought some Arborio rice the other day and was eager to use it. So, I went with a recipe that was a fun little twist to the cheesy, mushroom ones. It was perfect for a hot summer dinner.

Ingredients - 

Arborio rice - 2 cups
Vegetable broth - 2 cups
Tomatoes - 2 (chopped)
Onion - 1 (chopped)
Tomato paste - 2 tbsp
Corn - 1/2 cup
Broccoli - 1 cup (just florets)
Asparagus - 1 cup (chopped)
Spinach - a bunch
Parmesan - 1/2 cup (grated)
Butter - 1 tbsp
Dried herbs (I used basil)

Method - 

1. Heat butter in a pan and saute the onion. Once the onions are cooked, add the rice and broth.
2. Close the pan and wait for the rice to cook. Give it an occasional stir to keep it from sticking to the bottom of the pan. It took a good 45 minutes for me. Check on the package for exact cooking time.
3. Once the rice is almost cooked, add the tomato paste and chopped tomatoes and mix well.
4. Add all the vegetables and let steam as the rice finishes cooking.
5. Mix in parmesan and season with salt and pepper.
6. Serve with a little parmesan on top and a sprinkle of the herb of your choice.

Though the rice takes a LONG time to cook, you don't have to stand over it. Its a very simple recipe once you cook the rice. And cooking the rice is SO simple. Just boil the rice and broth together till soft.

I hope you enjoy this recipe. Let me know if you try it and if you have any feedback to share.
Thanks for reading!