Butternut Squash Risotto made with orzo

Risotto is defined as an Italian dish of rice (traditionally arborio) cooked in stock with other ingredients such as meat and vegetables. However, we prefer to use orzo pasta in place of the rice. I personally think it is the ultimate mac and cheese the starch minus the usual cheddar or processed cheese. As the pasta cooks, the starch is slowly released resulting in a dish with a super creamy creamy texture. 

Last night I paired it with butternut squash – some of the last of last summer’s garden produce that has been in cool storage. Although this could certainly stand alone as an entreé, we served it alongside roasted chicken. 

Butternut Squash Risotto made with orzo   4 servings 


1 tablespoon olive oil 

1 medium yellow onion, chopped

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

2 cups cubed butternut squash, 1/4-inch cubes

2 garlic cloves, minced

1 teaspoon chopped sage leaves

1 cup uncooked orzo

1/2 cup dry white wine

4 cups warmed broth (I used chicken beef or vegetable works, too)

Small sage leaves or Chopped parsley or, optional, for garnish

1/2 cup grated Parmesan cheese, optional, for serving

1. In a medium to large stock pot, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes. 
2. Add the garlic, sage, and rice. Stir and let cook for about 1 minute.
   
3. Then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.

4. Add the broth, 3/4 cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste. 

   
5. Garnish with sage leaves or parsley and serve with grated cheese, if desired.

Recipe without photos . . . Butternut Squash Risotto made with orzo   4 servings 


1 tablespoon olive oil 

1 medium yellow onion, chopped

1/2 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

2 cups cubed butternut squash, 1/4-inch cubes

2 garlic cloves, minced

1 teaspoon chopped sage leaves

1 cup uncooked orzo

1/2 cup dry white wine

4 cups warmed broth (I used chicken beef or vegetable works, too)

Small sage leaves or Chopped parsley or, optional, for garnish

1/2 cup grated Parmesan cheese, optional, for serving

1. In a medium to large stock pot, heat the oil over medium heat. Add the onion, salt and several grinds of pepper, and cook for 2 to 3 minutes. Add the butternut squash and cook for 6 to 8 minutes. 
2. Add the garlic, sage, and rice. Stir and let cook for about 1 minute.
3. Then add the wine. Stir and cook for 1 to 3 minutes, or until the wine cooks down.

4. Add the broth, 3/4 cup at a time, and stir continuously to allow each addition of broth to be absorbed before adding the next. Cook until the butternut squash is tender, and the risotto is soft and creamy. Season to taste. 

5. Garnish with sage leaves or parsley and serve with grated cheese, if desired.

Moussaka: Eggplant Casserole

Today’s excess garden produce was turned into Moussaka —  A Greek eggplant casserole that consists of  layers of roasted eggplant, spiced meat sauce and creamy béchamel (white) sauce.

Moussaka: Eggplant Casserole    4 servings

1 medium to large eggplant, sliced lengthwise into ¼ inch-thick slices, end slices discarded

Salt

Olive oil

For the meat sauce:

1/2 large yellow onion, finely chopped

1/2 pound ground beef, sausage or lamb

2 teaspoons dried oregano

1/4 teaspoon ground cinnamon

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon paprika

7 to 8 ounces diced tomatoes (canned)

1/4 cup red wine

1/4 cup hot beef broth

For the béchamel:

1/4 cup olive oil

1/3 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon nutmeg

2 cups milk,

1 large egg

1. Eggplant: Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness. Pat the eggplant slices dry, removing excess salt, brush with olive oil and add to a hot grill pan. Set a bacon press (or another pan) on top of the slices; grill a few minutes and then turn and grill until slices are softened and golden. 
   
2. Meat Sauce: Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Add the ground meat; cook until fully browned, tossing regularly. Add the dried oregano, cinnamon, pepper, nutmeg, and paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the broth and canned tomatoes.. Simmer over medium-low heat for 20 to 30 minutes.
   
3. Preheat the oven to 350°F. 
4. Bechamel: In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the egg. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. 
   
5. Assemble the moussaka. When ready, lightly oil a 8x8-inch oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs. 
   
   
   

   
6. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully). Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. 
   

Make ahead tips: You can prepare and broil the eggplant and meat sauce a day or two in advance. The bechamel sauce can also be made a few days ahead (it can hold texture for about 1 week,). If you prepare the components of this eggplant casserole ahead of time, keep them each in the fridge in separate tightly-closed containers. If the bechamel thickens too much, reheat it gently over low heat, adding a little more milk and whisking to make sure the mixture is not lumpy. 

Recipe without photos . . .

Moussaka: Eggplant Casserole    4 servings

1 medium to large eggplant, sliced lengthwise into ¼ inch-thick slices, end slices discarded

Salt

Olive oil

For the meat sauce:

1/2 large yellow onion, finely chopped

1/2 pound ground beef, sausage or lamb

2 teaspoons dried oregano

1/4 teaspoon ground cinnamon

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon paprika

7 to 8 ounces diced tomatoes (canned)

1/4 cup red wine

1/4 cup hot beef broth

For the béchamel:

1/4 cup olive oil

1/3 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon nutmeg

2 cups milk

1 large egg

1. Eggplant: Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness. Pat the eggplant slices dry, removing excess salt, brush with olive oil and add to a hot grill pan. Set a bacon press (or another pan) on top of the slices; grill a few minutes and then turn and grill until slices are softened and golden. 
2. Meat Sauce: Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Add the ground meat; cook until fully browned, tossing regularly. Add the dried oregano, cinnamon, pepper, nutmeg, and paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the broth and canned tomatoes.. Simmer over medium-low heat for 20 to 30 minutes.
3. Preheat the oven to 350°F. 
4. Bechamel: In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the egg. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. 
5. Assemble the moussaka. When ready, lightly oil a 8x8-inch oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs. 
6. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully). Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. 

Make ahead tips: You can prepare and broil the eggplant and meat sauce a day or two in advance. The bechamel sauce can also be made a few days ahead (it can hold texture for about 1 week,). If you prepare the components of this eggplant casserole ahead of time, keep them each in the fridge in separate tightly-closed containers. If the bechamel thickens too much, reheat it gently over low heat, adding a little more milk and whisking to make sure the mixture is not lumpy. 

 

Crocked Pork Roast

Zey’s has been including smaller sized pork roasts in their meat counter selections. A perfect size for two as we can have freshly cooked roast with potatoes and carrots and then use the excess for sandwiches or in a Mexican meal. Two meals and we are finished rather than having leftovers for several days. This easy crockpot  recipe was easy and very flavorful.

Crocked Pork Roast

1 onion, cut into slices 

1 1/2  to 2 lb. pork roast

Dry Rub of your choice

3 sprigs fresh rosemary

3 sprigs fresh thyme

1 or 2 sprigs fresh sage

1 tablespoon balsamic vinegar

1/4 cup red wine

1/4 to 1/2 cup pork or chicken broth, more or less as needed

About 1 tablespoon cornstarch for thickening sauce right before serving 

1. Spray crockpot with pan release. Line with the sliced onions.
2. Rub the pork roast with your favorite dry rub making sure that every nook and cranny is covered in rub.
3. Place the pork roast in crock pot on top of the onion and arrange herbs around the roast.
   
4. Mix together balsamic vinegar, red wine, and chicken broth; pour on top of the  pork roast.
5. Cover crockpot and turn to high. Let cook for around 6 to 8 hours on low (roast can be turned about half way through cooking time). 
6. Remove meat from the crockpot and discard the herbs.
7. Remove about 1/3 cup of the liquid left in the crockpot to a  microwave safe containers; whisk in  cornstarch.
8. Place cornstarch mixture into the microwave for 45 seconds (mixture should be thick a gelatinous).
9. Remove from the microwave and whisk the cornstarch mixture into the remaining  liquid in the crockpot until it thickens into a thin gravy.
10. Serve pork with gravy.

Note: If adding vegetables, it should take three to four hours to soften carrots and potatoes if set on high; if set on low, it should take seven to eight hours. To help avoid overcooked veggies place them on top of the meat. 

 

Make Ahead (Overnight) Mock Eggs Benedict

My mother always subscribed to lots of women’s magazine, notably those that included recipes and cooking tips. When we visited my parents in Stafford, I’d peruse her stacks and then copy recipes that I wanted to try (this was long before phones that allowed one to simply snap a photo of anything and everything). I did not date the card that included the recipe for Make Ahead Eggs Benedict but did note that the recipe came from Better Homes and Gardens Magazine. 

This atypical recipe is not only make ahead but has a usual addition that adds crunch to the dish! 

Although this is great for a group there are just two of us so I cut the sauce recipe in half, and am making the eggs and muffins two at a time in individual ramekins. I stored extra sauce in the fridge and will use the rest this week. 

Note: The wine seems a little strong in the prepared sauce but mellows out in the final baking (and the alcohol is also cooked out). Initially I was worried that the eggs would be overcooked. You can see from my photo (above) that was not the case.

Make Ahead (Overnight) Mock Eggs Benedict   8 servings (fills a 13x9x2-inch baking dish)

4 English Muffins, split & toasted (click here for a homemade version)

https://cookingwithbarryandmeta.blogspot.com/2021/03/cuisines-english-muffins-made-with.html

16 thin slices Canadian bacon or thin ham slices

8 eggs

2 cups milk

1/4 cup butter or margarine

1/4 cup all-purpose flour

1 teaspoon paprika

1/8 teaspoon ground nutmeg

1/8 teaspoon black pepper

2 cups shredded Swiss cheese

1/2 cup dry white wine (or use broth)

1/2 cup crushed cornflakes (about 1 cup before crushing)

1 tablespoon butter or margarine, melted 

1. In a 13x9x2-inch baking dish that has been greased or sprayed, arrange muffins, cut side up.
2. Place 2 Canadian bacon slices on each muffin half.
3. To cook eggs: Half fill a 10” skillet with water; bring just to boiling. Break 1 egg into a dish. Carefully side into water. Repeat with 3 more eggs. Simmer, uncovered, 3 minutes or until just set. Remove eggs with a slotted spoon and place 1 egg on each muffin. Repeat with remaining eggs. (I cooked mine in silicon egg holders that were added to a pot of water; basically I followed the instructions above.) Top Canadian bacon with the poached eggs.
   
   
   
   
4. To make sauce: Melt 1/4 cup butter. Stir in flour, paprika, nutmeg and black pepper; cook for a minute or two. Add milk; cook and stir until thickened and bubbly. Stir in cheese until melted. Stir in wine. 
   
5. Carefully spoon sauce over muffin stacks. 
6. Combine crushed cornflakes and 1 tablespoon melted butter; sprinkle over stacks.
   
7. Cover and refrigerate overnight.
8. Bake uncovered in preheated 375° oven 15 to 20 minutes or until hot and bubbly and egg is cooked as desired.
   
   
   

   
   

   Recipe without photos . . . Make Ahead (Overnight) Mock Eggs Benedict   8 servings (fills a 13x9x2-inch baking dish)

   4 English Muffins, split & toasted (click here for a homemade version)

   https://cookingwithbarryandmeta.blogspot.com/2021/03/cuisines-english-muffins-made-with.html

   16 thin slices Canadian bacon or thin ham slices

   8 eggs

   2 cups milk

   1/4 cup butter or margarine

   1/4 cup all-purpose flour

   1 teaspoon paprika

   1/8 teaspoon ground nutmeg

   1/8 teaspoon black pepper

   2 cups shredded Swiss cheese

   1/2 cup dry white wine (or use broth)

   1/2 cup crushed cornflakes (about 1 cup before crushing)

   1 tablespoon butter or margarine, melted 

   1. In a 13x9x2-inch baking dish that has been greased or sprayed, arrange muffins, cut side up.
   2. Place 2 Canadian bacon slices on each muffin half.
   3. To cook eggs: Half fill a 10” skillet with water; bring just to boiling. Break 1 egg into a dish. Carefully side into water. Repeat with 3 more eggs. Simmer, uncovered, 3 minutes or until just set. Remove eggs with a slotted spoon and place 1 egg on each muffin. Repeat with remaining eggs. (I cooked mine in silicon egg holders that were added to a pot of water; basically I followed the instructions above.) Top Canadian bacon with the poached eggs.
   4. To make sauce: Melt 1/4 cup butter. Stir in flour, paprika, nutmeg and black pepper; cook for a minute or two. Add milk; cook and stir until thickened and bubbly. Stir in cheese until melted. Stir in wine. 
   5. Carefully spoon sauce over muffin stacks. 
   6. Combine crushed cornflakes and 1 tablespoon melted butter; sprinkle over stacks.
   7. Cover and refrigerate overnight.
   8. Bake uncovered in preheated 375° oven 15 to 20 minutes or until hot and bubbly and egg is cooked as desired.

Trout with Garlic Lemon Butter Sauce – a stay-at-home dining experience!

We love salmon, we eat a lot of tilapia, but pan-fried trout is a favorite. Up to this point, we’ve eaten it in restaurants, the last time being several years ago in Colorado Springs at the Summit restaurant near Seven Falls. When we discovered fresh trout at an area grocery store, we grabbed up a package and I goggled recipes finding this gem at Julia's Album blog. Barry took over from there creating a absolutely delicious and perfectly cooked trout dinner complete with riced cauliflower and crunchy slaw with Mom's Celery Seed dressing. It was an elegant stay-at home dining experience for two (he cut the recipe in half)!

Trout with Garlic Lemon Butter  Sauce 4 servings

1.5 pounds trout or salmon, or arctic char - 2 large fish fillets with skin on the bottom

1 tablespoon Italian seasoning (dried thyme, oregano, parsley, combined together)

1/4 teaspoon Kosher salt to taste

2 tablespoons olive oil more, if needed

4 garlic cloves diced

3 tablespoons lemon juice freshly squeezed preferred

2 tablespoons white wine

2 tablespoons butter softened

1. Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
2. In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking.  To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3 to 5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
3. Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2 to 4 minutes on medium heat (to prevent oil from burning). 
4. Remove the skillet from heat, close with the lid, and let the fish sit for 5 to10 minutes, covered, in the skillet, until flaky and cooked through completely.
5. After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
6. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
7. Add fish to the pan, spoon sauce over the fish, top the fish and sauce, and serve.
   
   
   
   
   
   

Green Goodness Kale Salad w/ Wiebe premium white Cheddar

 THIS IS DEFINITELY A BOWL OF GREEN GOODNESS! 

It was billed as Killer Kale Salad on today’s taped edition of The Pioneer Woman, but I’ve renamed it and made just a few changes – most notably using the premier  white cheddar from Jason Wiebe Dairy—Cottonwood River Reserve— in place of goat cheese. 

I also made the salad for 2 but am including the original amounts that serve 6. We ate it as a main course salad so I did add a bit more bacon and cheese in proportion to the amount of kale.

YES, KALE CAN BE QUITE CHEWY but this salad does several things that makes it very palatable including:

• It is cut into small, bite size pieces. 
• Part of the dressing is added to the kale and allowed to set briefly.
• Warm veggies and bacon are added to the kale causing it to just slightly wilt and release just a little of its chewiness. 

Green Goodness Kale Salad   6 servings 

4 slices thin bacon, cut into bits

1 tablespoon butter

1 whole medium red onion, halved & sliced

8 oz. weight white mushrooms, sliced

1/2 cup white wine

Salt & pepper, to taste

4 oz. weight Jason Wiebe Cottonwood River Reserve White Cheddar, thinly sliced

Dressing:

   3/4 cup olive oil

   1/4 cup balsamic vinegar (I used white balsamic )

   1 teaspoon fresh thyme leaves or 1/2 teaspoon dried 

   Salt & pepper, to taste

1 bunch kale

1. Fry the bacon bits until slightly crisp. Drain on a paper towel. 
   
2. Pour out most of the grease and add the butter to the skillet. Add the onions and cook them over medium-low heat for 10 to 15 minutes, until soft. Remove them to a plate. 
   
3. Add the mushrooms, stir, then add the wine, and salt and pepper. Turn the heat to medium-high and cook the mushrooms for several minutes, until most of the wine has evaporated and the mushrooms are soft. Remove them from the heat and set them aside. 
   
4. Dressing: Add the olive oil, vinegar, thyme, salt, and pepper to a mason jar and shake it to combine. 
5. Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a serving bowl or in individual serving dishes.
   
6. Add about half the dressing and toss; let set briefly.
7. Then add mushrooms, onions, and bacon and toss again. Finally, add the Jason Wiebe Cottonwood River Reserve White Cheddar.
   
8. Add more dressing if needed, and toss. (Reserve extra dressing for another use.) 

Recipe without photos . . .

Green Goodness Kale Salad   6 servings 

4 slices thin bacon, cut into bits

1 tablespoon butter

1 whole medium red onion, halved & sliced

8 oz. weight white mushrooms, sliced

1/2 cup white wine

Salt & pepper, to taste

4 oz. weight Jason Wiebe Cottonwood River Reserve White Cheddar, thinly sliced

Dressing:

   3/4 cup olive oil

   1/4 cup balsamic vinegar (I used white balsamic )

   1 teaspoon fresh thyme leaves or 1/2 teaspoon dried 

   Salt & pepper, to taste

1 bunch kale

1. Fry the bacon bits until slightly crisp. Drain on a paper towel. 
2. Pour out most of the grease and add the butter to the skillet. Add the onions and cook them over medium-low heat for 10 to 15 minutes, until soft. Remove them to a plate. 
3. Add the mushrooms, stir, then add the wine, and salt and pepper. Turn the heat to medium-high and cook the mushrooms for several minutes, until most of the wine has evaporated and the mushrooms are soft. Remove them from the heat and set them aside. 
4. Dressing: Add the olive oil, vinegar, thyme, salt, and pepper to a mason jar and shake it to combine. 
5. Remove the kale leaves from the stalks, then roll them up in batches and slice very thinly. Place the kale in a serving bowl or in individual serving dishes.
6. Add about half the dressing and toss; let set briefly.
7. Then add mushrooms, onions, and bacon and toss again. Finally, add the Jason Wiebe Cottonwood River Reserve White Cheddar.
8. Add more dressing if needed, and toss. (Reserve extra dressing for another use.) 

Springtime Risotto with Asparagus

With a few spears of asparagus from our garden, my thoughts turned to risotto. Barry gave this dish a thumbs up! Definitely another comfort food to add to our list of COVID 19 survival essentials! 

Amount of liquid and cooking time is variable, dependent on how al dente or tender you prefer your rice.

Arborio rice, a short grain Italian variety, is high in amylopectin starch, which is what gives risotto its creamy texture. The oval grains are about a quarter of an inch long and typically white. Brown (unrefined) Arborio rice is also available but it’s much more commonly sold as white rice, which is starchier.

Springtime Risotto with Asparagus   Serves 2-3 as a main course, or 4 as a side

About 6 cups+ chicken or vegetable broth or stock 

2 tablespoons butter + extra for finishing

1/2 cup chopped yellow or white onions

1 cup arborio rice (do not rinse as it can destroy the starch that causes this dish to be creamy)

1/4 cup dry white wine (or substitute 1 Tbsp. lemon juice and 3 Tbsp. water)

1/2 pound asparagus, trimmed, tough skins of the spears peeled if they are thick, and the spears cut into small pieces

1/2 cup freshly grated Parmesan cheese

Pepper to taste + salt if needed

1. Heat the stock in a small saucepan until it comes to a low simmer.
2. In a separate 3 or 4 quart saucepan, heat butter on medium heat. Add the onions and cook for a minute or two, until translucent and softened.
   
   
   
3. Add the arborio rice and cook for 2 minutes more, stirring until nicely coated.
   
4. Add the white wine. Slowly stir, allowing the rice to absorb the wine.
5. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
   
   
   
   
6. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 25 to 35  minutes depending on your preference. Near the end, add the end pieces of the asparagus, saving the tips for later.
7. With the last ladle of stock, add the asparagus tips. Stir and cook for a couple of minutes, until the risotto has absorbed the stock, but is still loose, and the asparagus are just cooked through. Note: the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.
   
   
   
   
8. Turn off the heat. Gently stir in the Parmesan cheese, a few slices of butter. Add pepper to taste; if needed, add salt but check first as the Parmesan adds a salty flavor 
9. Serve immediately.

Recipe without photos . . .

Springtime Risotto with Asparagus   Serves 2-3 as a main course, or 4 as a side

About 6 cups+ chicken or vegetable broth stock 

2 tablespoons butter + extra for finishing

1/2 cup chopped yellow or white onions

1 cup arborio rice (do not rinse as it can destroy the starch that causes this dish to be creamy)

1/4 cup dry white wine (or substitute 1 Tbsp. lemon juice and 3 Tbsp. water)

1/2 pound asparagus, trimmed, tough skins of the spears peeled if they are thick, and the spears cut into small pieces

1/2 cup freshly grated Parmesan cheese

Pepper to taste + salt if needed

1. Heat the stock in a small saucepan until it comes to a low simmer.
2. In a separate 3 or 4 quart saucepan, heat butter on medium heat. Add the onions and cook for a minute or two, until translucent and softened.
3. Add the arborio rice and cook for 2 minutes more, stirring until nicely coated.
4. Add the white wine. Slowly stir, allowing the rice to absorb the wine.
5. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.
6. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 25 to 35  minutes depending on your preference. Near the end, add the end pieces of the asparagus, saving the tips for later.
7. With the last ladle of stock, add the asparagus tips. Stir and cook for a couple of minutes, until the risotto has absorbed the stock, but is still loose, and the asparagus are just cooked through. Note: the stock amount given is approximate. You may need a little more or less. If you end up needing more stock and you find yourself without, just use water.
8. Turn off the heat. Gently stir in the Parmesan cheese, a few slices of butter. Add pepper to taste; if needed, add salt but check first as the Parmesan adds a salty flavor 
9. Serve immediately.

Caramel Apple Sangria -- perfect for fall!

Caramel Apple Sangria. Need I say more other than it is delicious! Perfect for fall. 

Caramel Apple Sangria 
1 750 ml bottle pinot grigio or other mild white wind
1 cup caramel flavored vodka
6 cups apple cider
2 medium apples, cored and chopped

1. Stir the wine, vodka, and apple cider together.
2. Add the chopped apples.
3. Serve the sangria over ice.