Healthy Mama Magazine Issue 2 - August 2014 | Page 12

TEN

GLU

EATS

LEMONY RISOTTO
WITH ASPARAGUS TIPS

By Joelle Amiot from Jar O Honey | Serves 12 side dishes/4 mains
2 cups organic whole grain arborio rice
6 cloves fresh organic garlic, fine chopped
1 tablespoon organic olive oil
2 large ripe organic lemons, zest and juice
6 cups rich unsalted organic veggie stock (homemade)
2 tablespoons fresh ground organic dried or fresh lemon zest
1 tablespoon fresh ground pink salt (omit if using salted veggie stock)
2 large bunches (about 60 total stalks) of small thin organic asparagus stalks
1 large clove fresh organic garlic
1/3 cup filtered water
medium pan with fitted lid
½ cup filtered water

1    In a large saucepan, heat the oil on high until hot. Add the rice and the
chopped garlic and stir. Cook for about 3 minutes while stirring constantly
until light golden brown.
2    Add the lemon zest and juice. Now slowly add 1 cup of the veggie stock and
reduce the heat to medium high. Bring up to a boil and stir often. Keep
slowly adding 1 cup of veggie stock as it is absorbed. Be sure not to allow it
to go dry.
3    After the 3rd cup of stock add the lemon zest and salt then continue to
slowly add the rest of the stock.
4    After all of the stock has been added and cooked/absorbed the rice should
be tender and have a little creamy sauce to it. Remove from the heat
and allow to cool for 30 minutes.

One of my favorite vegetables
is the asparagus. I can not get
enough of it! My favorite way to
eat asparagus is lightly steamed.
When asparagus is in season I
try to incorporate it into all of my
meals. This is not a problem for
me since I could eat it all the time:
my family needs it served with
a little more pizazz besides just
lightly steamed. So, I came up
with a dish that not only highlights
asparagus but makes it the star!

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This LEMONY RISOTTO
WITH ASPARAGUS TIPS has lightly
steamed asparagus (yum!), a
light asparagus sauce over a
bed of creamy lemony risotto
(which everyone loves). Risotto is
a perfect way to cook whole grain
rice for those picky eaters, too.
NOTE: this dish takes
about 40 minutes but it
is SO worth the effort!!

5    Wash and snap all the woody ends off of your asparagus. Cut the top
1/3 of the stalk off (the tips) and reserve.
6    Now cut up the remaining stalks into quarters and put in your
blender. Add the 1 garlic clove and fine chop on high.
7    Slowly add the 1/3 cup of water while blending on high to
make a smooth purée.
8    Simmer the purée in a small pot, stir frequently and heat
just until warm and bright green (do not heat to HOT it
will cause it to discolor and turn gray). Remove this from
the heat and set aside.
9    In your medium pan with the fitted lid, add the ½ cup
of water. Cover and heat on high until boiling. Add the
asparagus tips and re-cover, remove from the heat.
Steam until bright green and uncover. Dunk them in
cold water to stop the cooking process. Drain well
and set aside.

TO PLATE LIKE THE PICTURE:
On each serving plate: Spoon ½ of the purée
in a circle starting from the center and work
your way out to the sides. Top with a medium
ring mold and spoon in the risotto and pack into
the mold to make an even circle shaped cake. Top
evenly with the asparagus tips. Serve and enjoy!

MAG
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