Gout Book.docx

6633 .. RRIISSOOTTTTOO PPRRIIMMAAVVEERRAA (^)
Remember that Risotto is most fluid and creamy immediately after it has finished
cooking, so if you're not serving it right away, stir in 1/2 cup (125 mL) additional stock or
water before reheating. Prep time for this dish is about 10 minutes and cook time clocks
in at about 40 minutes for a total of 50 minutes yielding you about 2-3 portions. I love
risotto!
Ingredients:
12 oz (340 g) asparagus
1 cup (250 mL) low-sodium chicken stock or vegetable stock
1/4 tsp (1 mL) crumbled saffron, (optional)
2 tbsp (30 mL) butter
1/2 onion, diced
1 carrot, diced
1 small zucchini, diced
1/4 tsp (1 mL) each sea salt and pepper
3/4 cup (175 mL) arborio rice
1/2 cup (125 mL) white wine
1/2 cup (125 mL) fresh peas or frozen peas
1/4 cup (60 mL) grated Parmesan cheese
2 tbsp (30 mL) choppped fresh parsley
How to prepare:
 Snap off woody ends of asparagus; cut into 1-inch (2.5 cm) lengths. Set aside.
 In saucepan over medium-high heat, bring 1-1/2 cups (375 mL) water to boil.
 Add asparagus; cover and cook until tender, about 4 minutes.
 Reserving cooking liquid, drain asparagus; set aside.
 Add enough water to cooking liquid to make 1-1/2 cups (375 mL).
 In same pan, bring stock, saffron (if using), and cooking liquid just to simmer over
medium heat; reduce heat to low and keep warm.