Veggie Box and Meal Kit for April 17

Veggie box

  • Mixed asian greens from Epic Gardens
  • Sorrel from Epic Gardens
  • Microgreens from Manakintowne Specialty Growers
  • Chiogga beets
  • broccolini
  • fennel
  • scallions

To sign up for a 12 week subscription veggie box, click here.

Meal Kit- Asparagus Risotto

  • Arborio rice
  • mushroom broth
  • butter from Mountain View Farm
  • local asparagus
  • Stonyman Cheese from Everona Dairy
  • shallots

To sign up for a 12 week meal kit subscription, click here.

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Adopted from Simply Recipes.

INGREDIENTS

2 Tbsp unsalted butter, divided

1/2 cup chopped shallots

1 cup arborio rice

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

About 4 cups mushroom broth

1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks

1/2 cup freshly grated Parmesan cheese

Salt and pepper

METHOD

1 In a 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.

2 While the shallots are cooking, bring the stock to a simmer in a saucepan.

3 Add the wine. Slowly stir, allowing the rice to absorb the wine. 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. 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 20-25 minutes. With the last ladle of stock, add the asparagus. Turn off the heat.

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.

4 Gently stir in the cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately.

Yield: Serves 2-3 as a main course, or 4 as a side dish.