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Tuesday, June 5, 2012

Rhubarb Risotto

Nothing says spring in Maine like fresh rhubarb! We got some from our CSA last week and I've been trying to come up with a creative way to use it. I like pies and muffins, but I thought there is just so much more that can be done with it. I did some quick searching and found some recipes for a sweet Rhubarb Risotto. Heaven!!! Of course, many of you know my deep obsession with Risotto, so of course, I had to try this. However, my husband decided it was his turn to try his hand at cooking - a first. So glad he chose Risotto to pop his cherry. I served this up with a nice simple salad of greens and apples, with cheddar cheese and a honey lemon balsamic dressing I made; and a 1/2 an ear of corn tossed in a lemon butter. Perfect springtime meal.

Rhubarb Risotto
(serves 4)

1 1/2 C arborio rice
1/2 onion, chopped
2 T butter
1 3/4 C white wine
3 C almond milk (or any type of milk)
1 C rhubarb, sliced into 1" pieces
1/4 C sugar
1 lemon, squeezed
1/4 C parmesan cheese, fresh grated
1/4 t salt
1/8 t pepper

In a small saucepan warm milk over low heat - do not let boil or it will curdle. In another saucepan add rhubarb, sugar, 1/2 juiced lemon and 1/4 C white wine. Cook over medium heat until it breaks down into a compote. In a large skillet, melt 1 tablespoon butter and add onion, cook until translucent, for about 2 minutes. Add in arborio rice and toss thoroughly with butter and onion mixture, and cook 2 minutes. Add 1 cup of wine to the rice and stir continuously until evaporated. Repeat process with a half cup of milk at a time until rice is al dente (this will probably take all 3 cups, but test often). When rice is done, add in salt, pepper, rhubarb compote, the other half of the lemon, juiced, butter, and the parmesan cheese. Stir thoroughly and serve hot off the stove.

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