Wednesday, May 18, 2011

{Recipe 1}

So, I am a terrible cook. I admit it.

Growing up with a southern belle grandmother, Mama Queenie, who cooked the most delicious pound cake and a mom, Kath, from Memphis that makes the best Southern Cheese Grits, one would think I would've acquired some kitchen skills.

Unfortunately...I did not.

However, JH grew up with a mom that cooked the most fabulous-from scratch meals every night...i.e. pot roast, a zillion-layer lasagna, fresh grown vegetables, even homemade bread.

{Not to worry, that was not to be expected post nuptials}

All of that aside, one of my 2011 New Years Resolutions was to try a fancy
(in my book!) recipe once a week.

Insert Betsy, a friend who started this fabulous blog... Shugart & Spice

While I don't have her cooking talent, she has shared so many delicious recipes that seem do-able (thank ya girlfriend). You must check her out!

So, sticking to my goal, I recently found this recipe via Cooking Light and gave it a shot...

*Per the taste tester, he was quite impressed. And best part, I didn't burn the house down*

{Spring Risotto}
  • 1 pound asparagus, trimmed and cut into 3/4-inch pieces
  • 1 3/4 cups fat-free, lower-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 2 garlic cloves, minced
  • 1 cup uncooked Arborio rice
  • 1 cup frozen shelled edamame
  • 3/4 teaspoon kosher salt
  • 1/4 cup 1/3-less-fat cream cheese
  • 1/2 teaspoon freshly ground black pepper
  • 1 ounce shaved Parmesan cheese
  • 2 tablespoons chopped fresh thyme (i left this out bc/ i couldn't find it in store! who knows what thyme taste like anyways)
  • 1. Bring 4 cups water to a boil in a saucepan. Add asparagus, and cook for 2 minutes. Drain. Bring 2 cups water and chicken broth to a simmer in a saucepan.
  • 2. Heat a large saucepan over medium heat. Add olive oil, and swirl to coat. Add onion; cook 4 minutes. Add garlic, and cook for 2 minutes, stirring constantly. Stir in rice, edamame, and salt; cook for 1 minute. Stir in 1 cup broth mixture; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (about 20 minutes total).
  • 3. Stir in asparagus, cream cheese, and pepper; cook 1 minute. Spoon 1 cup risotto into each of 4 bowls. Top each serving with 1 tablespoon Parmesan cheese; sprinkle evenly with thyme

Give it a try & Enjoy. The edamame is the best part!

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