Thursday, January 28, 2016

{gluten and dairy free} asparagus risotto casserole

I have been wanting to try to make a risotto for some time, as I've heard about them on cooking programs. But my challenge was finding how to do one without dairy.  I found this in a favorite cookbook called, "Cooking for Isaiah". Boy, am I glad I did. It was quite easy. We served it along steak that was marinated in garlic, salt, pepper, and pomegranate juice before it was barbecued. It was a really nice combination.

2 TBS extra virgin olive oil
1/2 onion, finely chopped
2 cloves garlic, finely chopped
2 cups Arborio rice
Salt and pepper
1/4 cup white wine
4 cups vegetable or chicken broth
1 cup water
1 pound thin asparagus trimmed and cut into 1.5 inch pieces
1 cup loosely packed fresh flat-leaf parsley, finely chopped
Finely grated zest of one lemon (can be omitted)

Serves 4 to 6. Prep time 15 minutes. Cook time 40 minutes

1. Preheat the oven to 375F. In a heavy ovenproof pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and rice; season with about 1 and 1/2 tsps salt and 1/2 tsp pepper.  Cook, stirring until the rice is toasted,about 3 minutes. Stir in the wine and cook for 1 minute. Stir in the broth and water; bake, uncovered, for 35 minutes.

2. Remove the risotto from the oven and stir in the asparagus. Continue to bake, uncovered, until the rice is tender, about 4 minutes more. Stir in the parsley and lemon zest (if desired).

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