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

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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

Keep the screen of your device on

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 a very delicious recipe for a rustic Italian pumpkin galette with whole wheat crust, sun dried tomato cream cheese filling, sliced butternut squash, prosciutto chips and feta cheese. Perfect as an appetizer or as the main dish itself.

Why Italian Pumpkin galette? If you haven’t noticed we love pumpkin. Currently we could eat it everyday So yeah we totally take advantage that pumpkin is in season right now. This time I’ve used butternut squash and combined it with my homemade sun dried tomato walnut pesto and prosciutto chips and created this stunning very delicious galette with some inspiration from my favorite food country Italy.

You will need some sun dried tomato pesto for this recipe and I am sharing my personal recipe with you if you want to make your own which is a 100% more delicious than store-bought.

How to make sun dried tomato and walnut pesto

Ingredients:

• 1 1/4 cup grated walnuts
• 20 pcs sun dried tomatoes (160g)
• 1 clove of garlic
• handful fresh basil
• 1/2 cup grated parmesan
• 5 tbsp olive oil from the sun dried tomato jar
• 2 tbsp olive oil to your liking

Just put everything in a high speed food processor and voila its finished.

How to make this yummy Italian Pumpkin Galette

We start with the whole wheat crust

In a large mixing bowl combine flour and salt. Add the butter cubes and rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife.

Add the wet ingredients and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 30 minutes.

Off to making the delicious filling

We start with making the cream cheese base. Combine the sun dried tomato pesto with the cream cheese season with salt and pepper.

Next we cut the squash into two pieces to separate the rounder part from the narrower section. Peel the entire squash, cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch-thick slices.

When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. 

Spread the cream cheese base ontop of the dough, leaving a 3 inch border around the edges. Add the butternut squash slices, drizzle with olive oil and course salt. Brush the dough with olive oil.

Bake for 35-40 minutes until pumpkin is soft and the galette is golden brown.

Top the galette with prosciutto chips (roast prosciutto slices at 180°C 5-10 minutes, it burns very easy as it turns out so don’t forget to check on your prosciutto regularly) and the feta cheese to your liking.

This is definitely a very easy savory pumpkin galette and we hope you will enjoy this recipe as much as we did;-)

Have I told you it’s perfect for your next halloween party or family gathering? Yes it’s very shareable and the crust is perfect and not crumbly at all! You should totally give it a try!

If you are planning a halloween party than I would recommend you these bad boys of cupcakes. My pumpkin cupcakes with vanilla cream cheese frosting, very moist and oh so very yummy! And very picturesque!

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see.

Love, Antonia

Italian Pumpkin Galette

5 from 7 votes

Recipe by Antonia Course: Appetizer, brunch, lunch, starterCuisine: American, Italian

Servings

8

Prep time

30

minutes

Cooking time

35

minutes

Calories

342

kcal

This is a very delicious recipe for a rustic pumpkin galette made with butternut squash, sun dried tomato-walnut pesto, prosciutto chips and a whole grain crust.

Cook Mode

Keep the screen of your device on

Ingredients

• Whole wheat crust

• 1 1/4 cup 1 1/4 whole wheat flour

• 1/4 tsp 1/4 salt

• 8 tbsp 8 butter

• 1/4 cup 1/4 greek yoghurt

• 2 tsp 2 apple cider vinegar

• 1/4 cup 1/4 cold water

• Filling

• 2 tbsp 2 sun dried tomato pesto

• 3/4 cup 3/4 cream cheese 175g

• 1 1 butternut squash medium sized

• 4 slices 4 prosciutto

• 100 g 100 greek cheese

Directions

• Whole wheat crust
• In a large mixing bowl combine flour and salt. Add the butter cubes and rub in with your fingers until the mix looks like fine crumbs. You can also use a pastry knife.
• Add the wet ingredients and combine everything to a dough. Place in plastic wrap and let it cool in the fridge for about 30 minutes.
• Filling
• Sun dried Tomato-cream cheese base
• Combine the sund dried tomato pesto with the cream cheese season witth salt and pepper.
• Preheat the oven to 180°C.
• Cut the squash into two pieces to separate the rounder part from the narrower section. Peel the entire squash, cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch-thick slices.
• When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. 
• Spread the cream cheese base ontop of the dough, leaving a 3 inch border around the edges. Add the butternut squash slices, drizzle with olive oil and course salt. Brush the dough with olive oil.
• Bake for 35-40 minutes until pumpkin is soft and the galette is golden brown.
• Top the galette with prosciutto chips ( roast prosciutto slices 180°C 5-10 minutes) and the greek cheese to your liking.

Nutrition Facts

• Calories: 342kcal
• Carbohydrates: 27g
• Protein: 8g
• Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 68mg
• Sodium: 450mg
• Potassium: 443mg
• Fiber: 4g
• Sugar: 4g
• Vitamin A: 10683IU
• Vitamin C: 20mg
• Calcium: 149mg
• Iron: 2mg

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The post Italian Pumpkin Galette appeared first on Two Sisters Living Life.