Receta Spring Risotto with Ham, Asparagus and Avocado, buzzing wisteria
I admit it – we never tire of risotto.
For me it’s like a blank canvas to showcase all the wonderful seasonal vegetables.
Mon mari even lets me use asparagus occasionally.
He’s quite fussy about his asparagus. It’s his favorite vegetable, you see, and his favorite way to eat it is simply roasted and finished with butter, salt and pepper.
I rarely get to do things like make Asparagus Soup or even add it to a stir-fry.
But when the season is at its peak and we’re buying it by the kilo, he relaxes a bit…..
And lets me use the trimmings for other things.
Like risotto.
Spring Risotto with Ham, Asparagus and Avocado
Total time: 30 minutes
Ingredients:
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
- 2 green garlic, trimmed and sliced
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 2 tsp olive oil
- Condimenti:
- 6oz (180gr) ham, cut into 1″ (2.5cm) squares
- 8oz (240gr) asparagus, cut into 1 1/2″ lengths (4cm)
- 3 green garlic, trimmed and sliced, including tops
- 2 tsp olive oil
- 2 tbs fresh chives, snipped
- 1 avocado, 1/2 sliced, 1/2 cubed
- 1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated
Instructions:
Heat chicken stock and keep hot over low heat.
In medium sauce pan heat 2 tsp olive oil and 2 sliced green garlic.
Sauté 2 minutes.
Add rice and sauté, stirring, for 1 – 2 minutes longer, until rice has white center.
Add white wine and stir.
When wine is almost absorbed add a 1/3 cup of stock and stir. (No need to stir constantly but do stir from time to time.)
When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
Before the last 1/3 cup is added taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.
If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed. At this point risotto will be thick but not stiff – it will not hold it’s shape on a plate.
Add Condiment, Parmesan, cubed avocado, chives and stir gently.
Spoon into 2 bowls, garnish with sliced avocado and serve
Condimenti:
.Heat 2 tsp olive oil in a medium skillet. Add remaining green garlic, asparagus, and stir-fry until asparagus is just starting to get tender.
Add ham and stir-fry another few minutes.
Remove from heat, cover and keep warm until needed
That’s all for this day.
I have a spring cold. I made it through the entire winter without so much as a sniffle and now, when there is so much work to be done everywhere, I have a cold.
Spring colds are almost as bad as summer colds.
Despite being miserable (and wallowing in self-pity) I spent four hours in the potager today.
I had to to get all the hoeing and weeding done, as well as the next lot of seeds planted.
I had to do it today because I have to do the shopping tomorrow instead of my usual Friday.
I have to do the shopping tomorrow because Friday is May 1.
In addition to being a day to give Lily of the Valley to those you love, May 1 is La fête du Travail – Labor Day.
Everything is closed and no one works. This means all the shops and markets are closed.
To sum it all up: I had to do the gardening today because I have to do the shopping tomorrow because everything in France is closed on Friday…..
And it’s supposed to rain.
I had to get the seeds planted before the rain.
Friday, if I still have my cold, I can be like the French – and not work.
Even being sick takes planning in the spring.
As they say (whoever they are): No rest for the wicked.
I leave you with a photo of my buzzing wisteria.
There have to be at least a billion bees up there at all times. The buzzing is almost deafening
Happy bees!
Last update on April 29, 2015
Spring Risotto with Ham, Asparagus and Avocado, buzzing wisteria was last modified: April 29th, 2015 by Katie Zeller
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