Asparagus Risotto & The Best Grilled Chicken

Asparagus Risotto

Ingredients

  • 1 bunch asparagus

  • 1 large leek (or white onion, diced)

  • 4 tbs olive oil, divided

  • 6 garlic cloves, rough chopped

  • 1 cup arborio rice

  • 1/4 cup white wine, optional- or skip it

  • 3 1/2– 4 cups hot vegetable broth

  • 1/2 cup basil leaves 

  • 1 lemon, zest and juice to taste

  • 1/2 tsp salt, more to taste

  • 1/4 tsp pepper

  • Optional Garnish: lemon zest, basil ribbons, pecorino cheese, optional toasted pine nuts.

Instructions

  1. Bring a small pot of salted water to boil on the stove to blanch asparagus.

  2. Prep the asparagus: Cut the fibrous ends off the asparagus and discard.   Cut the pretty tips off (1 1/2 inches) and set them aside.  Cut the “middles” into 1-inch pieces. Take 1 1/2 cups of the “middles” and set aside which we will stir into the risotto at the end to give it it’s beautiful vibrant color and creamy texture. Add any remaining “middles” to the tips pile and keep these set-aside. So you’ll have two piles of asparagus, 1 1/2 cups of the “middles”  and one with the tips and leftover middles. Ha!

  3. Make the asparagus puree: In the small pot of boiling water, blanch the 1 1/2 cups of asparagus “middles” (without the tips) until tender and vibrant, about 5 minutes. Drain, and reserve 1 cup of the cooking liquid.  Place both in the blender.  Add 2 tablespoons olive oil and basil leaves and blend until silky smooth.  Set this aside to add to the risotto at the end.

  4. Start Risotto: Thinly slice leeks into half-moons, and rinsing away any dirt, strain. (Rinsing will also help prevent them form scorching.) Heat 2 tablespoons olive oil in a pot or dutch oven over medium-low heat. Add leeks and garlic and saute until softened and fragrant.

  5. Add arborio rice and stir to coat, one minute. Deglaze with white wine  and cook the wine  off. Add 1 cup hot veggie broth, scraping up any browned bits, bring to a gentle simmer, over med-low heat stirring occasionally, letting the rice absorb the all the broth. 

  6. Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often. *At the same time that you add the last cup of broth, add the fresh asparagus tips, letting them cook in the risotto 3 minutes or so. At this point, rice should be creamy yet slightly al dente.

  7. Combine: Stir in blended asparagus “puree”, add the salt, pepper, a squeeze of lemon juice and taste.  Adjust salt, pepper and lemon to taste. Heat gently over low heat letting it thicken a bit if you like, but taking care not to cook too long here, or you’ll lose the vibrant color.

  8. Divide among bowls, garnish with pecorino cheese, lemon zest and chili flakes or a drizzle of the optional leek oil.

*In flyer May 12 - 18, 2024
Recipe and photo credit: Feasting at Home

The Best Grilled Chicken

Ingredients

  • 1¾ lbs boneless, skinless chicken breasts

  • 6 tbs extra virgin olive oil

  • 5 large garlic cloves, minced

  • 1 tsp dried thyme

  • ½ tsp dried oregano

  • 1¼ tsp salt

  • 1 tsp freshly ground black pepper

  • 1½ tsp lemon zest, from one lemon

Instructions

  1. One at a time, place the chicken breasts in a 1-gallon zip-lock bag; using a meat mallet, pound to an even ½-inch thickness.

  2. Mix all of the ingredients except for the chicken together in a 1-gallon zip-lock bag . Add the chicken breasts to the bag and massage the marinade into the meat until evenly coated. Seal the bag and place in a bowl in the refrigerator let the chicken marinate for at least 5 hours or overnight.

  3. Preheat the grill to high heat and oil the grates. Place the chicken breasts on the grill and cook, covered, for 2 to 3 minutes per side. Do not overcook. Transfer the chicken to a platter and serve.

*In flyer May 12 - 18, 2024
Recipe and photo credit: Once Upon a Chef

Annah Kassen