The recipe this week was chosen by Jessica of A Singleton in the Kitchen. The recipe sounded easy enough -- granted by now you think I would have learned that if the recipe says it will take 18 minutes to cook - it will take no less than 45 minutes! Why is it that every time I make risotto it takes so long to cook?
Well I stopped off at the Western on my way home from work to pick up some asparagus for this recipe. Also grabbed a little fish as I was struggling with what to eat with the risotto.
As for the risotto, I followed the recipe for the most part. I cheated and used pre-made stock (after all -- who has time to make their own stock???). Also, I added a shallot along with an onion at the beginning and then some red pepper flakes to the risotto along with some salt and pepper while it was cooking. Also, I substituted Romano cheese for the Parmesan.
Overall, I thought the Risotto turned out great. I really liked the combination of veggies. The risotto paired nicely with baked fish and some crusty bread. Thanks Jessica for picking a great recipe this week.