Side: <font color="green">Walnut Risotto w/ Asparagus</font>
1 T Walnut oil
.5 Onions
1.25 C Short-grain rice
5 C Chicken broth
.5 C White wine
.75 lb Asparagus
1/2 C Walnuts
2 T Parmesan cheese
Toast walnuts
Crush the nuts. I couldn't find the rolling pin, so used a pint glass.
This is walnut oil that I bought a while ago and hadn't found a fun use for yet.
Sweat the onion in the walnut oil.
Stir in the rice for a minute to coat, getting a little toasty.
Add the wine and let it cook off. Bring the broth to a simmer in another pot and add enough to barely cover. I admit to using canned broth in this one, because I didn't have enough for both the soup and the risotto, and I figured it'd be a bigger deal in the soup. (Sorry.)
After the broth soaks in for a while add a half-cup of broth. Repeat whenever the liquid cooks in.
Steam the asparagus and add it and the walnuts three quarters of the way through. (Photo shows recently added asparagus.)
Eventually the rice will absorb all the liquid. The colorchange isn't a property of the camera, it's the walnuts. Stir in the parm.
Top with a bit of extra nuts.
