The Woodstock Farmers Market has actually been going on for three weeks, but this is the first time I made it this year. I only had $7 in cash, but I knew I wanted asparagus. The best thing about late spring is asparagus. I bought a couple bunches of it for $5 and a bag of spinach for $2 (love the prices at the farmers market). I was going to make risotto, but this dish was so loaded with veggies, I’m not sure it can even be considered risotto. It certainly didn’t meet the Top Chef criteria of spreading. But whatever its called, it tasted good.
- 1 tablespoon Earth Balance
- 1 1/2 shallots, diced
- 3 cloves of garlic minced
- 1 1/2 cups of Arborio rice
- 4 cups of chick’n or vegetable broth
- 1 cup of dry white wine
- tons of farmers market veggies
- chopped chives
- splash of fresh lemon juice
Saute shallots in margarine until soft. Add garlic and saute a minute longer. Add rice and stir for a couple minutes. Add 1/2-1 cup of liquid at a time (starting with the broth and ending with the wine) and stir until rice is soft. Stir in veggies (the spinach wilted in the hot rice, but I steamed the asparagus before adding it) Stir in chives and lemon juice.
Served with a Gardein scallopini.