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!

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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.

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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 a fabulous recipe for honey, quinoa, carrot & pear mini loafs. Delicious, moist and very addicting and dairy-free. Perfect to make in the spring time or for easter!

Is there a better way to pass the time at home than with cooking and baking and experimenting in the kitchen? no, right?!

To make the pears look this way like in the pictures I’ve used a dehydrator oven and dried the thinly sliced pears overnight. The best investment I’ve ever done buying this dehydrator, ever since I’ve made my own aple, pineapple and vegetable chips!

For the honey, quinoa, carrot & pear loaves, you can substitute the butter and the milk for dairy-free options and you can also use instead of the honey, maple syrup or coconut sugar.

Hope you enjoyed this recipe and if you made it please, tell us about it! If you are like us at home, bored out of your mind we have some pretty amazing recipes, waiting for you on our blog!

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Honey, Quinoa, Carrot & Pear Loaves

5 from 8 votes

Recipe by Antonia Course: Bread, Breakfast, brunch, DessertCuisine: healthy

Servings

8

Prep time

40

minutes

Cooking time

35

minutes

Calories

368

kcal

This is a fabulous recipe for honey, quinoa, carrot & pear mini loafs. Delicious, moist and very addicting and dairy-free. Perfect to make in the spring time or for easter!

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Ingredients

• 150 g 150 quinoa cooked, cooled

• 120 g 120 oats

• 160 g 160 whole wheat flour

• 75 g 75 brown sugar

• 1 tsp 1 baking powder

• 1/2 tsp 1/2 baking soda

• 1/2 tsp 1/2 salt

• 100 g 100 honey

• 2 2 eggs lightly beaten

• 60 g 60 butter plant-based or regular; melted

• 180 ml 180 milk nut milk or regular or dairy-free

• 2 medium 2 carrots Coarsely grated

• 1 small 1 pear coarsely grated

Directions

• Preheat oven to 190°C. and prepare the mini-loaf pan; grease and line with parchment paper
• In a large bowl combine Oats, flour, brown sugar, baking powder, baking soda and salt. Add honey, egg, melted butter and milk. Stir in the cold quinoa (1 1/2 cups), grated pear and carrots until combined. Spoon mixture into the mini loaf pan until it reaches the top.
• Bake for 30-35 minutes until a toothpick comes out clean. Let them cool for 5 minutes before transferring them to a wire rack, top side up. Add some honey to the tops and some air dried pear slices.

Nutrition Facts

• Calories: 368kcal
• Carbohydrates: 62g
• Protein: 10g
• Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 59mg
• Sodium: 319mg
• Potassium: 430mg
• Fiber: 6g
• Sugar: 23g
• Vitamin A: 2831IU
• Vitamin C: 2mg
• Calcium: 98mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

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The post Honey, Quinoa, Carrot & Pear Loaf appeared first on Two Sisters Living Life.

If you look for a dessert, dressed to impress look no further!

Velvety smooth rhubarb curd find the perfect complement in a toasted Coconut Crust, decorated with a perfectly placed rhubarb lattice. Making the lattice is a bit like adults arts and crafts, by layering long strips of rhubarb overtop of each other.

Don’t be afraid of the lattice, it’s really easy and I did it while I was half asleep in the morning without coffee in my body. Nevertheless I first took a look at this explanation the first time I made lattice and it was very helpful.

Enjoy the Rhubarb tarte and let me know how you liked it! Tag us with one of our recipes on social media @twosisterslivinglife and get a feature in our story as a thank you! 

Love, Antonia

Rhubarb lattice Tarte with Coconut Crust

This is rhubarb lattice tarte with coconut crust. We just love rhubarb and the amazing color!

Crust

• 1/2 cup desiccated coconut (toasted)
• 3/4 cup whole grain flour
• 7 tbsp butter (unsalted)
• 1/3 cup brown sugar
• 1 pinch salt

Tarte Filling

• 3 cup rhubarb (cut into small pieces)
• 1 cup brown sugar
• 1/2 cup orange juice
• 1 pinch salt
• 1/3 cup butter
• 2 eggs
• 4 egg yolks

Rhubarb lattice

• 6 whole rhubarb (pink)
• 1/2 cup sugar

1. Preheat oven to 180°C (350°F)

Coconut Crust

1. In a medium bowl, stir together toasted coconut, whole grain flour, brown sugar and salt. Add the cubed butter and combine until it starts to form a dough.

   
   
   

2. Pat mixture into prepared tarte pan and freeze for 10 minutes.

3. After freezing bake crust for 25 minutes at 180°C.

Tarte Filling

1. In a medium saucepan, bring the rhubarb, brown sugar, orange juice and salt to simmer over medium heat. Simmer until rhubarb has softened about 10 minutes. Pour everything into a kitchen bowl and blend the mixture with a hand held food mixer until smooth. Add butter and whisk until combined. Let cool for 5 minutes. Add the eggs and the egg yolks, whisking until well combined.

2. Return rhubarb-orange mixture to saucepan; cook over medium heat, whisking constantly, until thickened, 5 to 10 minutes maybe longer. Let cool to room temperature. Pour rhubarb mixture unto prepared pan with coconut crust, smoothing the top.

   
   
   

3. Bake until set, about 15-20 minutes. Let cool completely on a wire rack.

Rhubarb lattice decoration

1. Using a mandolin slicer, slice the rhubarb lengthways to be about 1/8 inch thick. In a pot bring water and sugar to a boil. Reduce to a simmer then add 4 or 5 slices of rhubarb at a time to the pot. Cook rhubarb until slightly softened (approx. 2 minutes), then drain on paper towels. Repeat, until all the rhubarb is cooked. 
   
   

2. Next make your rhubarb lattice. Line up slices of cooked rhubarb side-by-side on the tarte. (The number of side-by-side slices will depend on how many are needed to cover the width of your baking pan, I used 12 slices in total). Fold alternating slices up (slice 1, 3, 5, 7, 9 and 11) and lay a piece of rhubarb horizontally just underneath the bends (so it will lay overtop of slice 2, 4, 6, 8, 10 and 12). Next bring slice 1, 3, 5, 7, 9 and 11 back down so it lays over the horizontal strip. Next lift slices 2, 4, 6, 8, 10 and 12 and lay another slice of rhubarb horizontally underneath the bend (so it will lay overtop of slice 1, 3, 5, 7, 9 and 11 this time). Continue this process of layering rhubarb horizontally alternating between lifting odd slices, and then even slices. Cut the ends off, they should not overlap the tarte.

3. Store tarte in the fridge for up to 3 days.

Dessert

American

rhubarb, spring, tarte

The post Rhubarb lattice Tarte with Coconut Crust appeared first on Two Sisters Living Life.