Spinach Asparagus Risotto

So, my sweet SIL, A, had offered to make gluten-free, vegetarian meals for us this week with G being in the hospital.  I can't express how much I appreciate it and she is just wonderful!  She brought over the first meal she made which was Spinach Asparagus Risotto and Flourless Peanut Butter Cookies.  Everything was delicious and I brought it to the hospital for G and he loved it too!


Spinach Asparagus Risotto


based on recipe from Wolfgang Puck's recipe on ABC News


1 pound pencil asaragus, trimmed
4 ounces organic spinach, washed and dried
3 tablespoons butter
3 tablespoons extra virgin olive oil
salt and pepper to taste
1 tablespoon garlic, minced
1 tablespoon shallots, minced
3/4 cups Arborio rice
1/3 cup dry white wine
2 1/2 to 3 cups organic no chicken stock broth, warm (A used Imagine No-Chicken Broth)
pine nuts, toasted
1/2 cup Parmesan cheese, grated (would omit now vegan)
1/3 cup goat cheese, crumbled (would omit now vegan)
1 leak, chopped and pan fried in extra virgin olive oil


1. Cut 3-inch tips off asparagus, blanch
2. Cut the remainder of the asparagus stocks into small pieces, blanch.
3. Put the asapragus stocks and spinach in juicer (blender works too).
4. Pan fry the asparagus tips in 1 tablespoon butter, 1 tablespoon extra virgin olive oil, salt and pepper.  Drain.
5. Add 1 tablespoon butter and 2 tablespoons of extra virgin olive oil in the pan and add the shallots and garlic.  (Do not brown, just soften).
6. Add in rice, coat in oil mixture in the pan and saute.
7. Deglaze the pan with dry white wine and let pan become almost dry.
8. Add 1 laddle (roughly about 4 ounces) of warm stock to the rice.  Stir the rice over medium heat until the stock is absorbed and the rice is almost dry.
9. Add another ladle of stock and repeat the procedure until you have added about a total of 2 1/2 cups of stock or the rice is tender but still firm.
10. Add half of the spinach asparagus stock juice.
11. Add more spinach asparagus stock if desired.
12. Add Parmesan and goat cheese.
13. Continue to add stock to the desired consistency, it should be moist and creamy but not runny.  Season with salt and pepper.
14. Garnish with sauteed asparagus.


ENJOY!!!