This weeks selection was made by Jessica of A Singleton in the Kitchen. The Risotto was enjoyed by 3 people at Apple Crumbles this week. It was young Ted’s birthday (that would be Ted’s son) and we invited him to dinner to celebrate. Ted grilled the two of them a turkey tenderloin and he grilled me some meatless Jalapeno Cheddar Sausages by “Veggie Patch”. The Risotto was an excellent accompaniment to both dinners.
The recipe was very easy to make. For the ingredients and instructions, please check out Jessica’s post and/or go to the FoodNetwork under Ellie Krieger’s Garden Risotto.
The changes made at Apple Crumbles were:
- Instead of microwaving, I grilled the asparagus at 450 F for 10 minutes. It was prepared by snapping at the “tender spot”, cutting the rest of the spears to match in size, placing in a foil lined baking dish, drizzled with olive oil, sprinkled with salt and pepper.
- I didn’t have any fresh Parmesan cheese. I DID have Asiago and used fresh grated Asiago in place of the Parmesan cheese.
- I used Vegetable Broth in place of Chicken Broth.
The comments:
Teddy (birthday boy): “Good Stuff“. Joanne: This is for the blog post so can you offer any thing more descriptive? Teddy: “That’s all I got“.
Ted: “Excellent… One word… Excellent“.
Joanne: “Very good and not buttery like other risottos I’ve had. That buttery-ness is why I don’t usually eat it. This recipe has so much flavor with a hint of sweetness and only 4 g total fat.”
The only other comment I can add is that this was a FANTASTIC choice, Jessica. I truly hope everyone else enjoyed it as much as the three of us. Sincere regrets that all those wonderful intellectual descriptives so plentiful in the English language were at a loss in this post. I think Ted’s one word, “Excellent“, said it all.
Wow this looks good. I’ve actually never had Risotto but it look so delicious I may have to give it a try!
Your risotto looks so deliciously creamy! I really enjoyed this recipe. And your Broccoli Blue cheese bread looks FANTASTIC! I know you’re right about my boys. Someday, they will be eating everything and then some!
Danielle: This is a GREAT Risotto recipe to try because it doesn’t contain the butter that a lot of Risottos do have. It is so much better for people who are diet conscious.
Pamela: Thanks. I think it was the extra time I gave it to cook.
I’m always so jealous of your photos!! I can’t make the pretty pictures. But wasn’t this a great dish of risotto. We loved it.
It looks fab! Grilling the asparagus was a great idea, I wish I had a grill 😦 So glad to hear it was a crowd pleaser at your house, we enjoyed it too.
Looks fantastic- great call on grilling the asparagus, which is my favorite way to eat it. The best thing about risotto is that the starch from the rice gives in that ‘creamy’ feel without any actual cream/butter! It really is great food for those of us that eat to much TWD!
Love the comments from you taste-testers. Sometimes it really just takes one word to sum it all up.
It looks fantastic!
I agree with you: a big hit!! Even my brother, who’s a really picky eater enjoyed this!
Sounds like most of us enjoyed it. Great!
Agreed totally on it being wonderful w/o all the extra fat of restaurant prepped risotto. I’m glad everyone over there like it.
Also, damn Geoff, he beat me to the punch again (this is the 2nd time today), grilling the asparagus was a great idea and def. the way to go here (mental note).
I thought this risotto was great. I really liked the combination of vegetables.
Must confess: While working out in the AM, I was watching “How to boil water” w/ Tyler Florence and as a side, he was grilling asparagus… it all just fell into place from there 🙂
Grilled asparagus! Brilliant! I bet that was amazing:)