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A delicious spring risotto with asparagus and peas.
Place asparagus, ½ cup water and a generous sprinkle of salt into a large Dutch oven or soup kettle. Cover, turn the burner on high and bring to a boil. Continue to cook until asparagus is crisp tender, about 3 to 5 minutes. Drain and then spread asparagus on a paper towel to cool quickly.
Return pot to stove and heat oil over medium heat. Add leeks; sauté until tender, about 5 minutes. Stir in rice to coat with oil; add wine and simmer until almost evaporated. Add 1 cup of stock, stirring pretty constantly and allowing the rice to absorb it before adding the next cup. Continue adding stock and stirring until rice is almost cooked with a little chew at the center and liquid is creamy. Stir in asparagus and peas; cook until heated through. Stir in cheese and butter. Adjust seasonings, including salt and pepper to taste. Serve immediately, sprinkling with additional cheese and a few grinds of pepper.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!