Is it appropriate to welcome myself back from my seven month hiatus?
It’s been an eventful few months. In September, we added a daughter to our family.
She’s perfect. I know, I know. All parents say it. But this time, it’s a fact. Everything about her is perfect – her smile, her eyes, and her timing. Hence, the hiatus in blogging about cooking. In addition to not being able to eat much of any interest because of nursing (seemingly all vegetables give babies gas), the baby would wake up the moment I started cooking. It’s like she can smell the onions sautéing and that rouses her from the deepest of sleeps.
And, of course, when the baby is awake, all other activities stop. Combine that with a two-year-old who has many wonderful and immediate demands of his own, and there has been very little time to experiment in the kitchen.
She’s six and a half months old now though and we’ve settled into more of a routine. This means, I can get back to my cooking. This is also nice as I work to complete the much-dreaded post-baby task of fitting back into clothing that does not have elastic waist bands.
The winter session of my CSA had the fantastic idea of providing winter stew recipes and including most of the ingredients in that week’s bag. It was wonderful. The spring session, however, will be back to the old standard of a hodgepodge of items that need to be used before they go off. The first week of the spring session begins tomorrow, so this seemed like a perfect time to get back into my blogging. I looked in the fridge and found a few ingredients that needed to be used.
And, so, on the beautiful and sunny day, I present an oldie but a goodie to get back into the swing of it: Spring Green Risotto.
2 TB olive oil
2 leeks, thoroughly cleaned and chopped into thin semi-circles
1 cup Arborio Rice
1/2 cup dry white wine
2 cups chicken stock
1/2 a bunch of asparagus, (pre-roasted in olive oil and salt)
1/4 cup mascarpone cheese
3 TB lemon juice
salt to tase
1. Heat the olive oil in the pan. Add the leeks and sauté until leeks are tender.
2. Add Arborio rice and sauté until rice is slightly see through. Add wine and simmer until rice has absorbed the wine.
3. Add chicken stock in 1/2 cup segments, simmering each time until all liquid is absorbed.
4. Stir in asparagus and mascarpone cheese. Stir until cheese is melted and risotto is creamy.
5. Add lemon juice and salt to taste.
6. Serve hot.
Total Kitchen Time: 25 minutes