Hello friends!
How have you been dealing with the weather?
Is it hot enough to fry eggs on the pavement near you? I honestly think we could do so here in NJ but to be honest….
who would ever eat an egg fried on a sidewalk in NJ?
Then it would just be sitting there, all fried, with no one to eat it, making the whole corner smell like eggs.
Ew.
The heat may have made me slightly delusional. I wouldn’t worry about it too much though.
One weekend of hiding in my boyfriend’s air-conditioned house should return me to my slightly-more normal self.
While I have you though, I thought I’d share an awesome new recipe I discovered while combing through my massive horde of food magazines.
As you may or may not remember, I love risotto. But risotto does not love me.
Though this sweet potato risotto was perhaps the best thing I have ever cooked and eaten in my life, it took me ages to prepare.
I don’t enjoy working up a sweat while cooking….
which also explains the need for a microwave meal this week. With temperatures reaching the upper 90s in most of the Northeast, I couldn’t even look at my oven without feeling sweat begin to form on my forehead.
Again, ew.
I had my doubts about this recipe, though. Every time I talk to someone about risotto, they stress that you must be patient.
It’s a long process.
You can’t rush it.
Blah. Blah. Blah.
I once tried a recipe that claimed you could make risotto in the slow cooker, which as you might imagine, became a starchy, sticky blob.
So I went into this with no hopes of success….
well, maybe a teeny tiny bit.
Friends,
it works.
IT WORKS! IT WORKS! IT WORKS!
All hail Cooking Light and its infinite wisdom!
There’s no risk of burning the rice when you cook it in the microwave, and it takes all of 30 minutes from start to finish.
No constant stirring, no slaving over a steaming hot pot of rice and broth.
Oh, the possibilities!
Think! Risotto can be had during the middle of the week!
FOR ANY OCCASION!
Beat the heat with this Asparagus and Lemon Risotto: it’s creamy, comforting, and comes together in a flash.
It’s just a matter of prepping ingredients, and the occasional stirring of the risotto mixture to make sure it soaks up all the liquid.
The asparagus cooks perfectly in the leftover broth, and a healthy dose of Parmesan Cheese takes it over the top.
Friends, I think I can ride this heat wave now.
I have the power.
THE POWER OF RISOTTO!
You can find Cooking Light’s Microwave Asparagus and Lemon Risotto recipe HERE !
I’ll be back Monday with an amazing ice-cream recipe roundup, in case the heat is still slowly driving me insane.
Stay cool this weekend!
All Photos, Recipes (Unless Otherwise Specified) And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain
