I am so ready for fall weather - but Nashville is taking its good ol' time cooling off. Asparagus was on sale this week so I made an end of summer risotto. Next risotto will be pumpkin - or mushroom - or some other lovely winter dish. This recipe serves four.
1 cup Aborrio rice
4-5 cup of chicken stock, simmering
small onion, chopped
2 tablespoons butter
2 tablespoons EVOO
3/4 cup white wine
1/2 -3/4 pound asparagus, blanched and chilled - cut into fifths
1 pint cherry tomatoes, halved
3-4 tablespoons of pesto (I used some lemon-almond pesto that I made this summer)
1/2 cup Parmesan cheese, shredded
Preheat oven to 400 degrees. Toss cherry tomatoes with some EVOO and S&P on a baking sheet. Roast for about 12 minutes until tender and set aside. Over medium heat, saute onion in butter and EVOO until tender. Add rice and stir quickly. Ensure all rice is coated, add wine and continue to stir until absorbed. Add simmering chicken stock, one ladle at a time, stirring until absorbed before adding another. Continue to add stock and stir for about 25 minutes. Reserve a ladle of stock for end. Remove pot from heat, stir in cheese, pesto and S&P to taste. Add a bit more stock if needed and add in asparagus. Plate risotto and top with cherry tomatoes. Last few dishes of summer vegetables...next stop fall.