There are big plans in the Janes household this weekend. I am helping a friend move tomorrow{ yikes } and then Dustin and I are off to the bar to celebrate Jackson's birthday with everyone. HAPPY, HAPPY BIRTHDAY JACKSON!!!! Sunday, Dustin will be at Qwest field with the boys to watch the Seahawks kick some butt and I will be logging in some mother, daughter, sister time and playing with my new nephew pup { Koji }. I definitely see a glass of wine and my DVR in my future tonight.

Since I have been cooking a lot lately I have been searching the web for new recipes to try. It has definitely been a hit or miss situation so good thing Dustin has been open minded.

This week's "Recipe of the Week" is Parmesan and Asparagus Risotto. I have been hooked on Risotto lately and this recipe is so DELISH.

1 lb. fresh asparagus
1 med. onion (1 c. chopped)
3 tbsp. butter or olive oil & 1 tbsp. for the end
1 1/2 c. Arborio rice
1/2 c. dry white wine
5 to 5 1/2 c. chicken broth, heated to simmering
1/2 c. freshly grated Parmesan cheese
1/4 c. fresh chopped parsley
Ground black pepper

Cut up asparagus in 2 inch pieces minus the end of stems. Chop the onion. Melt the butter in a large saucepan over medium heat. Saute the onion until soft not brown (2 to 3 minutes). Stir in rice uncooked. Cook for 1 minute, stirring rice into butter and onions. Add the wine and bring to boil, stirring constantly. When most of wine is absorbed add first 1/2 cup of chicken broth.

Cook rice at gentle boil, stirring frequently. Continue to add broth in 1/2 cup portions as it is absorbed until 5 cups of broth is used up. Add the asparagus after the first 10 minutes of adding the broth. Use last 1/2 cup of broth if rice still tastes too firm. When ready the risotto will have a creamy sauce. Remove the pan from the heat. Stir in remaining tablespoon of butter, Parmesan cheese, parsley and ground pepper. Serve at once. Preparation time: up to 1 hour.

{ Serves 4 }


Enjoy everyone and have an amazing weekend.