In an effort to marry healthy, natural eating with a fast paced lifestyle,
Care2’s homegrown food connoisseur, Hilary Stamper creates recipes that can
be made in 35 minutes or less using fresh, seasonal ingredients.

This perfect meal for cool spring nights capitalizes on the asparagus just
beginning to appear in our farmer’s markets, and the crunchy richness of
fresh walnuts. While risotto might seem like a difficult dish, it’s
actually quite straightforward and can be completed in about 35 minutes.
Best, like many Italians, you can make a large quantity and use the
remainder for a delicious 10 minute meal; risotto cakes.

Even though they taste delicious…here’s why they’re healthy! Walnuts are an
excellent source of essential fatty acids, and asparagus and parsley are
rich in antioxidants, vitamins and minerals.

Fresh Asparagus Risotto with Toasted Walnuts

INGREDIENTS
1 tablespoon butter
1 tablespoon olive oil
(You need enough oil to thoroughly coat the bottom of a large, heavy saucepan)
1 large onion, chopped
2 cups arborio rice (available at many natural foods or specialty stores)
1/4 cup white wine
2 1/2 teaspoons chopped fresh rosemary
1 small bunch Italian parsley, chopped
1 clove minced garlic
3/4 cup freshly grated Parmesan cheese
2 tablespoons whipping cream (optional)
3/4 cup coarsely chopped walnuts (preferably freshly picked)

1 bunch asparagus (or about 1 ½ pounds)
5 cups vegetable broth (approximately)
More water as needed

On medium heat, melt butter in pan and swirl until entire pot is coated.
At the same time, bring broth to a simmer in a separate pot.

Add onion and stir; sauté for 2 minutes. Add chopped rosemary, Italian
parsley, and walnuts. Sauté for 3 more minutes. Add garlic and rice and
sauté for 1 more minute. Be sure not to let the garlic brown. Add the wine
and cook until absorbed (about 30 seconds).

Add ¾ of the simmering broth and stir. Monitor rice carefully. When most
liquid has been absorbed, add the rest of the broth. Simmer the rice for
10 minutes, stirring frequently. (NOTE: If the rice begins to stick to the
bottom of your pan, add more water, 1/2 cup at a time until absorbed. You
need to add more water if no liquid is visible in the pan, 1/2 cup water
until absorbed.)

Meanwhile, wash, trim asparagus and discard ends. Cut off asparagus
tips. Chop remaining asparagus stalks into bite sized pieces.

Add ½ of the stalks and stir, continue simmering for another 5 minutes,
adding more water if needed.

Add asparagus tips and continue stirring often, adding more liquid as
needed, cooking until rice is tender and mixture is creamy; about 8-10 more
minutes.

Add 1/2 cup parmesan cheese, and optional cream and stir. When blended,
remove from heat.

Serve with salt, pepper and additional Parmesan to taste.
Garnish with sprig of parsley or rosemary.

Leftovers: Risotto Cakes
This delectable dish takes about 10 minutes, and accompanied by a mixed
green salad with balsamic vinaigrette, makes a lovely quick dinner.

Make flat 1 inch thick disks with the risotto, about 3.5 inches in
diameter. Over medium-high, heat enough oil to coat a saucepan. Gently
sauté until golden brown on both sides.