Oh how I missed traveling during that pandemic time. I live a 1 hour drive away from the Italian border and during the pandemic not driving to Italy for a day trip felt like damnation. So what’s the next best thing to do when I’m not allowed to travel? Getting all the foreign dishes and flavors into my kitchen of course.

That perfect risotto recipe with its simple ingredients combines everything I love: green asparagus (omg so good- favorite food) and creamy decadent parmesan risotto. This is a combo made in food heaven. In my opinion it’s one of the best crowd-pleasing meals.

The ingredients:

• risotto rice: short grain rice is what you need.
• olive oil extra virgin
• homemade chicken stock. But you can use store bought one as well.
• shallots
• white wine. when I measure the white wine for the risotto I always pour myself a glass of wine too. Preferably sauvignon blanc .
• vermouth: good value for money brands are Martini & Rossi Extra Dry, Noilly Prat original dry (thats the one I use ), Dolin Vermouth de Chambery Dry
• lemon zest: make sure you use organic products
• green asparagus
• grated parmesan cheese. make sure to use a good quality parmesan and grate it before adding it to the risotto.
• unsalted butter
• heavy cream
• black pepper and salt for seasoning.

Creamy spring risotto recipe with green asparagus and vermouth – What’s important!

This is a classic risotto recipe that has a very creamy risotto texture. The vermouth, lemon zest, and the asparagus give this classic Italian rice dish a beautiful twist, which makes it a perfect spring dish for your dinner table and one of these fabulous risotto recipe ideas.

• First step: I always prepare all my ingredients in advance. There is nothing more annoying than having to search for the ingredients like a frantic little hen during the cooking and eventually burning the rice. Nobody wants that.
• I roast the risotto rice with the minced shallots in olive oil over medium heat for a couple of minutes until the grains are golden brown. This releases some of its flavors and starts fuming heavenly.
• Stir the rice constantly with a wooden spoon.
• When the risotto rice starts to smell, I add the vermouth.
• I’m using vermouth and dry white wine. It adds a richer flavor to the risotto and the asparagus.
• Don’t be afraid of the added alcohol for the declacing. The alcohol vaporizes in the process and only leaves that fantastic flavor. Promised. 
• I don’t add all of the hot stock at once. I add some of the soup and let it soak in the risotto, then add some more cups of broth and let it soak again, and so on.
• Let the rice cook on a low simmer.
• Of course you can use your own homemade stock. Use chicken broth or vegetable broth whatever you prefer.
• Yes you definitely need all that butter, cream and parmesan cheese. Be my guest to add more cheese if you feel like it.
• The vegetable stock is an about thing. Maybe your risotto rice brand will need more or less soup then I wrote in my recipe. When the rice is AL DENTE, the Risotto is ready for the finishing.

The history of risotto

The story of risotto began in the 14th century B.C., when the Arabs brought rice to Sicily and Spain during their rule. Italy was the ideal place to grow short-grain rice due to the humid weather and abundant flat land. As a result, rice became a main part of Italian food culture.

Valerius, a young apprentice, is believed to be the creator of risotto Milanese . In 1574, he was put in charge of making the stained-glass window that was to adorn the Cathedral Duomo Di Milano. While he worked, many of the townspeople made fun of him, giving credit to the herb saffron for the beautiful colors showcased in his artwork. As a result, Valerius became angry and devised a plan of retaliation. During his master’s wedding, he added an excessive amount of saffron to the rice being served as the main dish. He hoped his action would ruin the festivities, but instead the rice received great reviews, launching risotto into culinary fame.

What is the perfect risotto rice.

To find the perfect risotto rice, it is useful to study the consistency and cooking behavior of the different types of rice. Basically, in Italy, you cook the creamiest risotto with Arborio rice, Carnaroli rice and Vialone nano rice. All three are a starchy variety of rice and have a high starch content.

What to do with leftover-risotto rice.

• My favorite recipe including leftover-risotto is Arancini . Arancinis are rice balls made of leftover-risotto rice stuffed with cheese , covered in bread crumbs and fried to golden perfection. This is so tasty and delicious .

How to store risotto.

While risotto is at its best when it’s fresh, if you do happen to have leftover, it will be fine in the refrigerator. The risotto will thicken because of the rice’s starch. Just store the risotto in an airtight container up to 5 days in your refrigerator. If your risotto happens to contain meat, store it up to 3 days in your refrigerator.

How to reheat risotto.

For every cup of risotto add 1/4 cup of hot broth and bring everything to a boil on the stove in a pot large enough to fit the risotto. Stir it for a few minutes until the rice warms up. If the risotto is still quite thick, you can add a splash or two more broth, as needed, to loosen it up.

Oh and before I forget it, this is a vegetarian, gluten free recipe. Not bad right? My sister and I mostly try to do without the meat. Mostly because we try to decrease our CO2 imprint in this world. I hope you’ll give this risotto recipe a go. Maybe for your next family dinner.

Make this recipe vegan

You can easily substitute the butter for a vegan plant based butter, add some vegan cream instead of the normal one and leave out the parmesan cheese and add 1-2 tsp yeast flakes. And voilá it’s vegan. One of the greatest asparagus recipes ever .

Warm Vacation hugs, yours truly

Nina

Here are some more spring recipes for you !

• Italian Asparagus Quiche – Antonia’s favorite quiche recipe
• Strawberry -Rhubarb galette with pistacchio crust
• Rhubarb lattice tart with coconut crust
• Elderflower syrup – delicious and homemade
• Creamy wild nettle soup topped with savory granola

Say hello to us on social media <3. You can find us on Facebook , Instagram and Pinterest!

No time to try this recipe out right now? No problem at all ? , PIN IT for later

Creamy spring risotto recipe with green Asparagus and vermouth

5 from 31 votes

Recipe by Nina Course: Main CourseCuisine: Italian

Servings

4

Prep time

10

minutes

Cooking time

30

minutes

Calories

696

kcal

Total time

40

minutes

Creamy spring risotto with green asparagus and vermouth is a wonderful spring recipe to enjoy all these delicious tender green asparagus stalks you'll find on every farmers market right now. Its refined with vermouth which adds an extraordinars flavor to this Italian dish.

Cook Mode

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Ingredients

• 1 bunch 1 green asparagus

• 150 g 150 challots, finely minced 3-5 depends on the size but you can use a simple kitchen onion too

• 350 g 350 risotto rice uncooked

• 50 ml 50 vermouth like Martini, Noilly Prat
  you can leave it out too if you don’t have any at hand

• 100 ml 100 white wine

• 1200 ml 1200 vegetable broth, it can be that you need a little bit more or maybe less than the 1200 ml. Depending on your rice brand

• 70 g 70 butter

• 100 ml 100 cream

• 1/2 tsp 1/2 lemon zest from an organic lemon

• 70 g 70 grated parmesan cheese plus more for serving

Directions

• Wash the asparagus. Cut off the tough ends. Don't throw them away you can make a soup out of them at a later time.
• Cut off the asparagus spears and cook them separetely in salted water until tender and afterwards shock them with ice water.
• Cut the rest of the asparagus stalks into 1cm pieces and put them into a small bowl and set aside.
• In a medium sized heavy bottom pan heat the olive oil on medium high and cook the minced challots until tender without collor.
• Add the risotto rice and fry for another 5 minutes under constant stiring.
• The rice will start to release his flavor and start to fume slightly that’s the moment to deglace everything with the white wine and the vermouth.
• When the alcohol has vaporized and the liquid is absorbed add some of the vegetable stock. The rice has to be covered with liquid. Cook on medium low heat.
• When the liquid is absorbed add more vegetable stock until the rice is covered again with liquid.
• Repeat that step until 1 quarter of the stock is left.
• When you add that last 1/4 of the vegetable stock you'll add with it the cut aspargus stalks.
• When the last liquid is absorbed but the risotto rice is still to firm ti the bite add some more stock.
• To finish the risotto mix the cream, butter and grated parmesan cheese and lemon zest under the risotto.
• Serve the risotto in deep plates and top with the asparagus spears and some more grated cheese.
• Enjoy with people you love ?

Nutrition Facts

• Calories: 696kcal
• Carbohydrates: 86g
• Protein: 17g
• Fat: 29g
• Saturated Fat: 18g
• Trans Fat: 1g
• Cholesterol: 87mg
• Sodium: 1611mg
• Potassium: 482mg
• Fiber: 6g
• Sugar: 8g
• Vitamin A: 2447IU
• Vitamin C: 10mg
• Calcium: 261mg
• Iron: 7mg

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The post Irresistible Spring Risotto Recipe with Green Asparagus And a Hint of Vermouth appeared first on Two Sisters Living Life.

This is an Easy Delicious Italian Asparagus quiche Recipe with a twist. It’s a delicious green asparagus recipe and a perfect breakfast recipe, brunch recipe or lunch recipe. Everyone will love this delicious quiche dish.

Spring is finally here, which means my favorite season is finally here cause of the fresh asparagus and the strawberries! Asparagus is one of my favorite veggies and you can use it in so many different dishes! Like my Italian asparagus quiche!

What is a quiche?

A quiche is a savory French tart consisting of a flaky pie crust or pastry crust and filled with a savory creamy custard (heavy cream, milk and seasoning) and filling ingredients.

It’s a delicious classic recipe with a flaky crust that is so versatile in hindsight to the quiche fillings as you can add pretty much anything you can think of to the basic ingredients. From simple muchrooms and peppers to more creative ingredients like chopped spinach and caramelized onions, there’s so much you can do with quiche.

Quiches are typically served at brunch or breakfast. There are so many different variations of quiche and new flavor combinations are being created every day! Make sure to give my Italian asparagus quiche recipe a try.

The origin of quiche.

When people think of the French word quiche they assume that the traditional quiche origins from the Lorraine region of France.

But food historians know that historical records indicate that quiche actually originated in Germany in the middle ages in the medieval kingdom of Lothringen, which the French later occupied and renamed Lorraine. The word ‘quiche’ is from the German word ‘Kuchen’, meaning cake.

Can I make a crustless quiche too?

Sure you can, a crustless quiches resembles more a fritatta or an egg omelet since the pie crust is missing. Though the taste of a quiche is more richer and less eggy but its a great gluten-free alternative.

Just omit the crust and spray a pie from with cooking spray and add the egg mixture and the filling and bake at 175°C (350°F) for 35 minutes or until the center is set.

Can I use a store-bought crust for the quiche?

Generally If time is short using a store-bought crust is great thing. It decreases the time you need for a good quiche immensely . You can use a store-bought pie crust, short crust or even a a store bought puff pastry sheet.

But be aware it doesn’t compare to a pie dough made from scratch. Making your own crust will always taste b better than one bought from the supermarket.

How to make this easy delicious Italian asparagus Quiche recipe.

We start with making the quiche crust!

•  Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter.
• Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough with the help of a rolling pin into a thin circle.
• Transfer the dough to a tart pan or pie pan.
• Allow dough to hang slightly over the pan, about 3 cm.
• Fold the excess dough under. Pinch and crimp. Chill for 30 minutes.

Now in the meantime we make the filling!

• Over medium heat with 2 tbsp of olive oil bake the prosciutto until crispy. Let it dry on some paper towels. Then crush it into smaller pieces.
• Over medium heat, soften the onions with 2 tbsp of olive oil. Add the asparagus, mushrooms and sauté . Add the vegetable broth and reduce until nearly evaporated. Remove from heat and let it cool slightly. Season with salt and pepper to your liking.
• Combine the eggs with the milk. Add all of the cheese but safe 20g. Spread the saved grated cheese directly onto the dough.
• Then add half of the prosciutto chips. 
• Then layer the asparagus, mushroom mixture on top except the tips (you will need them in the later). 
• Pour the savory custard filling into the prepared pie shell.
• And finally arrange the asparagus tips and the remaining prosciutto chips on top.
• Bake for 50 minutes or until the egg filling is set.
• Cool for a 10 minutes to let it set before cutting.
• Can be eaten cold, warm or right out of the oven.

Can you make a quiche ahead of time or freeze it?

• Of course you can. This easy Italian asparagus quiche is ideal to make it ahead of time and keep it for up to 3 days in your fridge or freeze it up to 3 months .
• Just let it cool on your kitchen counter for up to 2 hours.
• If refrigerating simply wrap top with foil.
• If freezing first wrap in foil and than put it in an airtight container.
• Thaw frozen quiche for one day when ready to serve.
• To reheat: first cover the top in foil and than bake at 160°C (325°F) until it heated through.

Variations:

There are so many ways to make a quiche. Maybe you want to try our “Best Easy Roasted Pumpkin Leek Quiche Recipe Ever”? Or try one of these variations.

• Spinach Quiche : fresh spinach, nutmeg, gruyere cheese (If you dint get your hands on fresh spinach use frozen spinach.
• Quiche Lorraine : cook 100g Bacon until crisp, drain the crisp bacon then chop. Add a pinch of nutmeg and optionally tender cooked leek.
• Mushroom quiche: Saute 100g sliced Mushrooms and 50g green onions in butter until tender and the mushrooms are shrunken and golden brown. Optionally add a twig of fresh rosemary while cooking.

Enjoy !

Italian Asparagus Quiche

5 from 33 votes

Recipe by Antonia Course: Appetizer, brunch, easy to makeCuisine: French, Italian

Servings

6

Prep time

30

minutes

Cooking time

1

hour 

Calories

452

kcal

This is a great and delicious recipe for an asparagus quiche with an italian twist. Made with crispy prosciutto, parmigiano cheese and mozzarella.

Cook Mode

Keep the screen of your device on

Ingredients

• Crust

• 250 g 250 flour

• 1 tsp 1 salt

• 100 g 100 butter cold, diced

• 75 ml 75 milk

• Filling

• 5 5 prosciutto pieces

• 1 1 onion finely chopped

• 6 6 mushrooms sliced

• 500 g 500 asparagus trimmed and halved

• 125 ml 125 vegetable broth

• 4 4 eggs

• 200 ml 200 milk

• 80 g 80 mozzarella grated

• 20 g 20 parmigiano cheese grated

• 1/2 tsp 1/2 nutmeg

• salt

• pepper

Directions

• We start with the crust
• Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter. Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough into a thin circle. Transfer to a quiche or tarte dish. Allow dough to hang slightly over dish, about 3 cm. Fold overhang under; pinch and crimp. Chill for 30 minutes.
• Filling
• With the rack in the lowest position, preheat the oven to 190°C.
• Over medium heat with 2 tbsp of olive oil bake the prosciutto until crispy. Let it dry on some paper towels. Then crush it into smaller pieces.
• Over medium heat, soften the onions with 2 tbsp of olive oil. Add the asparagus, mushrooms and sauté . Add the vegetable broth and reduce until nearly evaporated. Remove from heat and let it cool slightly. Season with salt and pepper to your liking.
• Combine the eggs with the milk. Add all of the cheese but safe 20g. Spread the saved grated cheese directly onto the dough. Then add half of the prosciutto chips. Then layer the asparagus, mushroom mixture on top except the tips (you will need them in the later). Then add the egg-cheese mixture. And finaly arrange the asparagus tips and the remaining prosciutto chips on top.
• Bake for 50 minutes until it is slightly golden brown. Can be eaten hot, warm or cold but I ould wait like 10 minutes before serving.

Nutrition Facts

• Calories: 452kcal
• Carbohydrates: 41g
• Protein: 17g
• Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 167mg
• Sodium: 837mg
• Potassium: 428mg
• Fiber: 3g
• Sugar: 6g
• Vitamin A: 1440IU
• Vitamin C: 6mg
• Calcium: 209mg
• Iron: 4mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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This recipe is part of a series of recipes from the #wirliebensaisonal-foodblogger community in the month of may!

#wirliebensaisonal – community

We are part of a foodblogger community, founded by Eva from meiliabstespeis and Michaela from Littlebee_wien, who thrives to cook and bake with saisonal fruits and veggies which are locally produced. The cause is to value nature and her products.To not waste food, to cook and bake always with fresh ingredients bought locally.

#wirliebendenmai (welovemay) During the month of may we value all the vegetables and fruits which are in season right now! Following are the best recipes from our foodblogger colleagues!

Eva from meiliabstespeis with “Cremige Mangold-Pasta (vegan)”
Michaela from littlebee_wien with “Radieschenblätter Quiche”
Anja from Küchenzauber_at with “Spargel Flammkuchen”
Carina from mobyforty with “Kohlrabigemüse mit Gersten-Karotten Laibchen”
Sophie from sophie.eatalicious with “Spinatgnocchi mit Kurkuma-Parmesanchips”
Verena from lovetoeat with “Grüne Shakshuka”
Agnes from Glueckstopf with “Gesunder einfacher Erdbeeren-Cheesecake im Glas”
Sara & Ari from schnabel_auf with “Kohlrabischnitzel”
Martina from foodstories.at with “Erdbeer-Schichtdessert”

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Love, Antonia

The post Easy Delicious Italian Asparagus Quiche Recipe appeared first on Two Sisters Living Life.

Being a foodblogger isn’t an easy life sometimes. I bake and cook all week long to get create new recipes for you and of course we eat the food too. I’m not one who throws away food when somewhere else others have to go hungry to bed.

Easy yellow Thai curry – Healthy low carb recipe

But of course when you belong to the circle of people who gains weight easily, low carb recipes need to find their way into our lifestyle too. That’s why I created this delicious low carb yellow thai curry recipe.

Can I exchange the vegetables and the shrimps?

The recipe includes a huge variety of fresh vegetables such as sweet potatoes, asparagus, cherry tomatoes and cauliflower. But of course the recipe can be easily adjusted with the vegetables you have at home.

The protein source in my recipe is mainly coming from the shrimps. You can exchange the shrimps with chicken or tofu. Its very delicious and nourishing with roasted cashews too.

That recipe is one of my favourite dishes, when I need a quick nourishing dinner after a long work day. I’m sure it will become one of your favourites too. You may like our healthy cheesecake recipe for 2 too.

We love to hear from you guys, please make sure to leave us some kind words and rate the recipe.

Connect with us on our social media platforms and follow us on Instagram, Facebook and Pinterest!

Sweet and comforting hugs <3 Nina

low carb yellow vegetable curry with shrimps

0 from 0 votes

Recipe by Nina Course: dinner recipe, lunchCuisine: healthy, low carb, Thai

Servings

2

Prep time

10

minutes

Cooking time

30

minutes

Calories

419

kcal

This is a quick and delicious low carb recipe for a yellow curry with lots of vegetables in it and shrimps. its quick, healthy and delicious.

Cook Mode

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Ingredients

• 2 tbsp 2 yellow curry paste or 1 Package blue elephant yellow thai curry paste

• 50 ml 50 oil peanut oil or olive oil

• 1 can 1 coconut 400ml

• 1 1 small yellow onion 100g, cut into thin stripes

• 5 5 cherry tomatoes cut in half

• 1 1 cauliflower head small, about 300g cut into small florets

• 1 1 sweet potato small about 150g, cut into small cubes

• 4 4 green asparagus stalks cut into 3 cm pieces

• 8 8 raw shrimps fresh or thawed

• 150ml 150ml water

• salt to taste

Directions

• Heat the oil in a deep large pan and fry the curry paste in it for about 5 min.
• Add about 100ml of the coconut milk. Stir until everything is combined to a homogenous sauce. after that add the rest of the coconut milk, 1 tsp salt and stir it under. cook everything on medium heat.
• Add the water, sweet potato, oninon and cauliflower. Cook for 20 min.
• Add the asparagus, tomatoes and raw shrimps and if necesarry more water. and cook for 10 more minutes. Salt to taste.
• Enjoy <3

Nutrition Facts

• Calories: 419kcal
• Carbohydrates: 22g
• Protein: 23g
• Fat: 27g
• Saturated Fat: 2g
• Cholesterol: 252mg
• Sodium: 903mg
• Potassium: 566mg
• Fiber: 4g
• Sugar: 8g
• Vitamin A: 11229IU
• Vitamin C: 20mg
• Calcium: 232mg
• Iron: 4mg

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Tag @twosisterslivinglife on Instagram and hashtag it with

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The post Easy yellow Thai curry with sweet potatoes, asparagus and shrimps appeared first on Two Sisters Living Life.