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- Myserty Diner - Griff N Willy's
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- Recipes
- SPRING RISOTTO WITH ASPARAGUS, LEMON & GARLIC
- CREAMY TOMATO-BASIL PASTA WITH CHICKEN
- HEARTY SAUSAGE MINI QUICHE
SPRING RISOTTO WITH ASPARAGUS, LEMON & GARLIC
By Click her for Taste of Home Cooking School Website Published: 03/01/2010
TASTY TRADITIONS SPRING ANEW
Spring is the season of renewal. Whether it’s the warming of the weather or the blossoming of the flowers, it’s difficult not to be inspired by these wonderful months. For many families, spring is also the season for entertaining. Gallo Family Vineyards is dedicated to preserving its own rich family heritage and inspiring others to do the same.
From reunions with extended family to Easter celebrations, spring offers a fruitful moment for families to share the past and make way for the future. So whether it’s an intimate dinner or an extended extravaganza, spring offers a wealth of resources to create an unforgettable get-together.
“The best tip for entertaining in the spring is to take advantage of ‘in season’ produce and craft your menu around what is fresh and local,” said Stephanie Gallo, a third generation Gallo family member.
With many vegetables hitting the peak of flavor in spring, there’s no better time to try new recipes and bring new traditions to your family table. And don’t forget that perfect wine pairing; another detail the Gallo family knows a thing or two about.
“Sauvignon Blanc’s citrus flavors are a nice complement to spring time produce such as asparagus and artichokes,” said Gallo.
Try serving the Gallo Family Vineyards Sauvignon Blanc alongside another Gallo family favorite, their recipe for Spring Risotto with Asparagus, Lemon & Garlic. This flavorful pairing will insure that your meal is bursting with freshness of the season. The Gallo family stands behind the quality of its products. If you aren’t satisfied with your wine, they’ll make it up to you.
For more information on the family promise please visit www.gallofamily.com
SPRING RISOTTO WITH ASPARAGUS, LEMON & GARLIC
Pairs with Gallo Family Vineyards Sauvignon Blanc
6 cups chicken stock
2 tablespoons olive oil
1 cup yellow onion – minced
2 cups Arborio Rice
1 cup Gallo white wine
1/2 pound asparagus- cut into 1-inch lengths
1 tablespoon parsley – minced
1 teaspoon garlic – minced
1 teaspoon lemon zest
4 tablespoons butter
1/2 cup Parmesan cheese – grated
Directions
Heat the chicken stock and hold warm over medium heat. Heat a pot large enough to accommodate all of the ingredients on medium high and add the olive oil and onions, sauté until translucent and add garlic. Add the rice and stir with a wooden spoon to toast the rice for 2-3 minutes, add the wine and continue to stir. When all of the wine is absorbed by the rice, add the hot chicken stock in 1/3rd increments and stir. Only add the next 1/3rd of stock when the previous 1/3rd is absorbed by the rice and keep giving the rice a light stir. When the last 1/3rd of stock is almost absorbed add the asparagus, parsley, and lemon zest, keep stirring. Once the stock is absorbed remove the pot from heat and add the butter and Parmesan cheese and give the “Risotto” one last stir. Garnish with additional lemon zest, cheese, and parsley.
Yield: 4-6 servings
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What more yummy recipes?
Come to Taste of Home Cooking School May 13, 2010 at the TRAC Center in Pasco for more great recipes, cooking tips and techniques and a fun evening to remember.
For more information about the Taste of Home Cooking School and tickets visit www.tasteofhometricities.com.
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Spring Risotto with asparagus lemon and garlic taste of homeSpring Risotto from Taste of Home Cooking School - May 13, 2010
