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
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,