 I can't believe that I started writing this blog over a week ago. Working without a consistent schedule doesn't give me the freedom to blog on a consistent basis either. However, I have been cooking some new recipes and showing them on Instagram, @donnawalsifer. With spring comes the arrival of New Jersey asparagus. I've had a recipe in my file for quite some time for asparagus risotto from Buon Appétit Magazine, May 1995. My husband and I love any type of risotto. This recipe was pretty easy to prepare. Although I was tempted to make fresh chicken stock, I opted for the box made by Kitchen Basics as I like their quality and price, which is under $3 a box. I purchased my asparagus from Delicious Orchards for $3.99/lb. They are getting New Jersey asparagus from Maugeri Farms in Woolwich Township. I also had in my freezer a rind of Parmigiano Reggiano cheese that I threw into the pot as the rice cooked.
With prepping and sautéing some of the ingredients before you start cooking the rice, it probably took about 30-45 minutes to get dinner on the table. However, it was well worth the wait for such a delicious and creamy dish.
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