We did a really great job getting through our first CSA box, but as of yesterday, I still had a gorgeous bunch of asparagus, sitting in 1/2 inch of water in my refrigerator and waiting for its turn in a dinner. As I sat at work yesterday, I decided I'd make risotto.
So, I got home and got started with my prep. First things first, I opened a bottle of white wine. Then, I washed and chopped the asparagus. I minced an onion a couple cloves of garlic. And then I opened my cabinet to grab the rest of my required ingredients. Um.... oops?
Arborio rice? Totally gone. Chicken broth? None left. I didn't even have a bouillon cube. What to do, what to do. I decided to get creative. In place of chicken broth, I grabbed a packed of Knorr's French Onion mix and boiled some water. Instead of arborio, I made an executive decision to use sushi rice, of which I had tons.
I sauteed the onion and garlic in some olive oil and then threw in the rice. Once that was fully coated in olive oil, I added a healthy glug of white wine and cooked it into it had all evaporated. Then, I added the onion soup mix and the asparagus and combined everything well. The hard part of risotto making came next. I stood over the stove, mixing and slowly adding hot water until it all came together. Once the rice was cooked, I added a small pat of butter and a bunch of grated romano cheese. Perfection!