Risotto with Asparagus

So I always see risotto recipes on cooking shows, but wasn't really sure what risotto was all about or if I'd ever even eaten it. Then I stumbled across this recipe and since I LOVE asparagus and was already curious about risotto I thought I'd try it out. It's a tiny bit time-consuming and high maintenance to make this recipe but it was way good. The recipe says it's for 12 servings so cut it in half or quarter it if you don't want to make a ton.

1 pound asparagus, trimmed and cut into 2-inch pieces
7 1/2 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups uncooked Arborio rice
1 cup dry white wine (if you don't want to use white wine you can just use more chicken broth)
1 tablespoon butter
1/4 cup grated Parmesan cheese
salt and pepper to taste

1. Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain and set aside.
2. In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large heavy skillet, cook onion in oil over medium heat until tender. Add rice and stir to coat well; cook 3 minutes longer. Add wine (or 1 cup chicken broth) and cook until absorbed.
3. Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy.
4. Add asparagus; heat through. Remove from the heat; add the butter, Parmesan cheese, salt and pepper. Serve immediately.

Shrimp Platter Appetizer

Ok so when you see this recipe you'll probably think, "Eh, that looks all right." But seriously it is better than all right. A co-worker brought a tray of this to work and I couldn't stop eating it all day. Way goo-ood.

Shrimp Platter Appetizer
(from Lion House cookbook)

1 8 oz cream cheese, softened
1/2 C sour cream
1/4 C mayonnaise
2 cans (4 1/4 oz each) broken shrimp, rinsed and drained
1 C seafood cocktail sauce
2 C shredded mozzarella cheese
1 green pepper, chopped
3 green onions, chopped
1 large tomato, diced

Combine cream cheese, sour cream, and mayo. Spread on a 12-inch glass plate (or whatever serving tray you have available). Scatter shrimp over the cheese layer. Cover with cocktail sauce. Then add a layer of shredded mozzarella cheese, a layer of green peppers, and a layer of green onions. Sprinkle diced tomato over the whole thing. Cover with plastic wrap and chill. Serve with assorted crackers.

I made this for a family party last week and it was a big hit. I didn't use peppers...it just didn't seem quite right. I didn't measure the cocktail sauce or cheese. I just spread as much of it as I thought looked good, so I might have used a little more or less than called for. Delicious!
Enjoy!

Tortellini Bacon Broccoli Salad

Trent isn't a big fan of pasta salad, but I managed to find one that he really liked. I made it a few days ago and have been snacking on it every day. It's just as good or better days after it was made!


Tortellini Bacon Broccoli Salad

recipe from allrecipes.com

Ingredients
2 (9 ounce) packages refrigerated three-cheese tortellini
1 pound bacon
4 cups chopped broccoli
1 pint grape tomatoes, halved
2 green onions, finely chopped
1 cup bottled coleslaw dressing

Directions
1.Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until cool, about 30 minutes.
2.Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into 1/2-inch pieces while still a little warm.
3.Place the tortellini, bacon, broccoli, grape tomatoes, and green onions into a salad bowl. Pour the dressing over the ingredients, and toss lightly to coat. Chill in refrigerator before serving