YUMMY YUMMY GLUTEN FREE RISOTTO!

ASPARAGUS LEEK RISOTTO

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I just discovered my new favorite gluten free website: Gluten Free Goddess.

I followed their recipe for asparagus leek risotto and had a delish dinner coupled with cheap white wine. Awww, so classy.

ASPARAGUS LEEK RISOTTO

A bundle of thin asparagus- about 16 to 20 spears

4 cups fresh hot water or very light broth

2-3 teaspoons olive oil

2 inches or so of a leek, diced fine

1 cup raw organic Arborio rice

1/2 cup white wine

Sea salt, to taste

2 tablespoons chopped fresh Italian parsley
 

First, wash and slice the asparagus, cutting on the diagonal about 3 inches down from the tip (you don't want your asparagus too long). Pour a scant amount of water into a skillet and quickly blanch the asparagus- when it turns bright green, remove it from the pan, and rinse with very cold water to keep it from cooking longer. You don't want soggy asparagus. Set aside.

To make the risotto:

Heat the water or light broth in a separate sauce pan, and keep it warm.

In a heavy medium saucepan, heat the olive oil on medium heat, and sauté the diced leek for a minute. Add the uncooked Arborio rice and stir well, until the rice is coated. Stir and cook for about 3-5 minutes. Add the white wine and stir until most of the wine is cooked off.

Pour in 1 cup of the hot water or broth and bring to a simmer. Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes.

When most of the liquid is absorbed, add the remaining cups of hot water or broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one. (The whole process should take about 20-25 minutes; 22 minutes is my goal for al dente; if you cook risotto too long or with too much liquid it may get gummy.)

When the final cup of liquid is absorbed gently add in the blanched asparagus, cover and set aside for a few moments before serving. Risotto likes to rest a bit.

Warm up four serving bowls. Spoon the risotto into the bowls, and garnish with some fresh chopped Italian parsley.

Serves 4.

(TIP: Garnish with fresh mint as an alternative to parsley. Squeeze fresh lemon on top before serving and garnish with lemon zest,  yum! Enjoy!)