J.B.’s Rainy Day (Go Away) Risotto


J.B.’s Rainy Day (Go Away) Risotto

2 cups Risotto

1 cup of Cherry tomatoes

1 bunch of Asparagus spears, with tops cut off

2 Shallots, half-moons and then diced

3 cloves of Garlic, diced or pushed through garlic press

1 tbsp. Olive oil

Salt/Pepper

1/2 cup Organic Parmesan Cheese, Shredded

5 cups Organic Vegetable Broth

1. Saute the shallots and garlic in olive oil over medium heat. Add the risotto and stir to coat. Slowly add the vegetable broth, about a 1/2 cup at a time. Allow the risotto to absorb the liquid before you add the next 1/2 cup. Add about half of the parmesan.

2. In a second pan saute the asparagus spears in a touch of olive oil until lightly browned and then add cherry tomatoes and saute until their skin starts to slightly break.

3. Once risotto is cooked and has a creamy texture, stir in the tomatoes and asparagus. Add salt and pepper to taste. Add more parmesan if needed.

Stuffed Parmesan Tomatoes *** For an extra addition you can take 10 cherry tomatoes and gently core them and stuff with parmesan and a spray of olive oil and bake in the oven at 400 degrees for ten minutes till golden brown. A great snack or topper to the risotto!

For another delicious Risotto recipe check out Sunshine’s Pumpkin Risotto!

In Health and Grace,

Tricia

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