Spring Orzo Risotto with Goat Cheese

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A true risotto is generally quite time consuming to make. You have to slowly cook risotto rice (arborio generally) while slowing adding liquids such as a vegetable stock until the rice releases its starch and a nice creamy “sauce” is created naturally. Although, the outcome is always delicious, this process often takes 20 to 30 minutes of constant stirring and attention. And who has that kind of time!? *hah* Especially when the weather is nice! 

Today, while looking through some spring inspired recipes, I stumbled upon an orzo risotto. I was intrigued! The recipe promised to be quick and easy; quite unlike most risotto recipes! I was skeptical to make it, however, as I was not sure orzo pasta would allow for the same creaminess that arborio rice would. However, I was happy to find that the orzo pasta softened up a lot quicker than arborio rice and was just as creamy as a regular risotto. The asparagus and zucchini were delicious; infused with a bit of lemon zest and mint. The pint nuts, chives and goat cheese were the perfect way to finish off this risotto. It’s a simple dish with many layers of flavours. A perfect way to showcase the wonderful flavours of the spring: chives, asparagus and lemon. Bon Appétit! :)

Ingredients
  • 2 tablespoons of olive oil
  • 1 cup of onion; finely diced
  • 1/2 cup of celery; finely diced
  • 1 and 1/3 cups of orzo; uncooked
  • 1 cup of white wine
  • 2 teaspoons of fresh grated lemon zest
  • 2 and 1/2 cups of vegetable stock
  • 12 asparagus spears; cut into 1-inch pieces
  • 1 small zucchini; diced
  • 2 tablespoons of fresh mint; chopped
  • 2 tablespoons of fresh chives; chopped
  • 1/2 cup of parmesan cheese; grated
  • salt and pepper
  • 2 tablespoons of butter
  • 3 ounces of goat cheese; crumbled
  • 2 tablespoons of pine nuts (optional)

Method

1. Heat the olive oil in a large heavy-bottomed sauté pan over medium heat and add the onions and celery. Sauté until translucent (approx. 5 minutes).

2. Add the uncooked orzo pasta and stir to allow each grain of pasta to be coated in oil. 

3. Add the white wine and lemon zest and cook, stirring with a wooden spoon, until all the wine has evaporated. The orzo pasta will release its starch and create a nice creamy sauce of sorts (just like arborio rice when making a true risotto).

4. Add the vegetable stock, 1 cup at a time, stirring until the liquid is absorbed after each addition. Add the asparagus and zucchini in with the last addition of stock.

5. When the pasta is al dente (after about 10 minutes of simmering), stir in the mint, chives and parmesan cheese. Season with salt and pepper.

6. Stir in the butter and allow to melt. Spoon pasta into bowls and crumble the goat cheese on top. Sprinkle with pine nuts if desired.

Source: adapted from Anna Olson’s New Ways with the Classics

Fresh Asparagus and Parmesan Soup

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Fresh local asparagus has started to arrive in the markets; a sure sign it’s finally spring! I was thrilled to get some organic asparagus this week, as I had a craving for this delicious asparagus soup. It’s really nice and light. I love how this simple soup showcases the wonderful flavour of asparagus. Perfect to celebrate the spring season. This soup has become a family favourite. And I think it will become a family favourite for you & yours too. :)

Speaking of fresh local vegetables, our city farmer’s market opens next weekend! I cannot wait to go get some more asparagus, some rhubarb and some fresh strawberries. I think it’s time I made a strawberry & rhubarb coffee cake! Mmmm! 

Ingredients

  • 1 large bunch of fresh asparagus (approx. 20 spears)
  • 1/2 white onion, chopped
  • 1 and 1/2 cups of vegetable broth
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of all-purpose flour
  • 1 cup of skim milk
  • juice from half a lemon
  • 1/2 cup of low-fat plain yogurt
  • 1/2 cup of grated parmesan cheese
  • salt and pepper to taste

Method


1. Put the vegetable stock and onions in a medium sauce pan and bring the stock to a boil.


2. Chop off the tough, woody ends of the asparagus (or approx an inch off the bottom of the spear). Then roughly chop the asparagus and place in the boiling water. Reduce heat to a simmer. Allow the asparagus to cook for about 8 minutes; or until it is tender.


3. Purée the asparagus, onions and broth in a blender or food processor. Make sure to cover the lid of the blender with a towel if you use a blender to avoid burning yourself. Sometimes hot liquid likes to leak out! (lesson learned! Ouch!) Note: I find that using a hand-immulsion blender works best, as I need not transfer the asparagus & broth to a blender or food processor. You just purée the soup right in the pot.


4. Make a roux: In a separate pot, heat the unsalted butter over medium heat. Once melted, sprinkle the flour over top of the butter. Stir constantly until well combined (a creamy paste mixture). Do not allow the mixture to burn. Slowly whisk in the milk in a steady stream. You want to make sure you avoid getting lumps in the mixture. Reduce the heat.


5. Add the asparagus purée slowly into the milk mixture. Add 1/2 cup of water or vegetable stock if you find the soup is too thick. You want a nice smooth consistency.


6. Add the fresh lemon juice. Whisk in the low-fat yogurt. Allow the soup to warm through again. Then add the parmesan cheese and mix well. Serve warm.


ps. Dad, this “roux” is for you! :P


Source: Courtney (inspired by an asparagus soup I had at Prairie Ink)

Spring Potato Salad with Dill

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This past Friday, I was out late sitting on a patio with some good friends enjoying a fantastic warm spring evening. We started talking about our summer plans and how we need to get together soon and have a fantastic BBQ to kick off the summer season. It was a really long winter here on the prairies, and now that it is fairly warm out…some celebrating is due! All the talk of BBQs got me wondering…what would I bring to the BBQ celebration? After much thought, I decided upon my favourite potato salad; a recipe from my mom. She brought this salad to a family birthday party last summer and I was in love. I adore dill pickles and this salad has tiny pieces of dill pickle mixed in. Heaven! I definitely recommend bringing this salad to your next picnic or BBQ. It’s a guaranteed hit.
Ingredients
  • 8 medium Yukon Gold Potatoes, peeled and chopped
  • 3/4 cup of low-fat Mayonnaise (or vegan mayonnaise)
  • 1/8 cup of Dijon Mustard
  • 1/4 cup of dill pickle, chopped
  • 1/8 cup of dill pickle juice (from the jar)
  • 1/4 small red onion, chopped
  • 1 teaspoon of fresh or dried dill
  • 1 tablespoon of fresh flat-leaf parsley, chopped
  • 2 tablespoons of fresh lemon juice
  • 1 pinch of salt
  • 1 tablespoon of green onion, chopped
  • 2 chopped hard-boiled eggs (optional)


NOTE: You can also use about 12 to 15 new potatoes/baby potatoes for this salad. No need to peel the new potatoes. Just chop them up into bit-sized pieces and bring them to a boil as you would the full sized Yukon Gold potatoes. Using new potatoes can speed things up a bit, since you don’t have to peel them :)


Method

1. Put the peeled, diced potatoes in a medium-sized pot and pour cold water over them; enough to cover them well. Bring the water to a boil. Once the water is at a boil, reduce the heat to a simmer. Allow the potatoes to cook at a low heat for 15 minutes (or until a paring knife poked through the middle of a potato goes through the middle without effort). NOTE: it is always best to put your potatoes in a pot, add cold water over top of the potatoes, and then bring the entire thing to a boil. This will allow the potatoes to cook very evenly.

2. Drain and cool the potatoes.

3. Mix the remaining ingredients all together to make the dressing.

4. Combine the cooled potatoes with the dressing. Toss well and chill before serving. Garnish with some additional parsley.

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