Saffron Risotto with Asparagus + Lemon

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I’ve been married for a half a year now. So I’m practically a licensed doctor of love.

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The movies, the books, your parents were all right: marriage is stupid hard. Like, you choose this person to build a life with but you don’t REALLY realize that every detail of your existence now involves this other human. If he doesn’t want to do something, I have to maybe not do that thing… So selfish of him, I know, but true!

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Like, the days of cute, dramatic arguments where you storm out of the house are long gone because you have to come back now…. Where is the DRAMA in marriage? I try to pick fights about him leaving his crap out, but then he’s like, “well your crap is out, too.” STOP IT I WANT TO SCREAM AT YOU JUST LET ME.

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Marriage is also really fabulous, though. I never take the trash out & I barely drive anywhere. Plus, I married the sweetest man on planet earth who leaves me love notes every morning & gives me exactly 25 kisses before he leaves for work. I’m not bragging or anything, I’m just speaking truths.

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& he says, “wow, this is really darn good” anytime I put a plate of food in front of him & that’s exactly the kind of validation I crave.

 

Time: 1 hour (prep + cooking) | Serves: 4

Ingredients:

  • 1.5 cups of arborio rice
  • 1 onion, diced
  • 2 tbsp. of garlic, minced
  • 1/4 cup of dry white wine
  • 4 cups of vegetable stock
  • Bundle of asparagus, trimmed
  • Juice + zest of 1/2 lemon
  • Pinch of saffron threads
  • 1/4 cup of parmesan cheese
  • 2 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Spread asparagus in an even layer on a lined baking sheet
  • Drizzle with a tbsp. olive oil + S+P
  • Roast for 16-18 minutes
  • Meanwhile, heat stock in a sauce pan over medium heat
  • In a large stock pot, heat last tbsp. of olive oil over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add garlic, cook for another 1-2 minutes
  • Turn heat to low-med, add arborio rice + coat with onions
  • Add wine, let rice absorb, stirring often
  • Add stock one ladle at a time, stirring often, until rice is tender, about 30-35 minutes
  • Add saffron threads + S+P, cook for 3-4 minutes
  • Add in asparagus + lemon + lemon zest + S+P, cook another 2 minutes
  • Add cheese, cook another minute
  • Serve hot with extra cheese
  • Drown in any leftovers

 

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