Stepping away from baking this week and jumping right to one of my absolute favourite comfort foods, risotto.
I don’t know whether its the therapeutic constant stirring, the creaminess of the dish, the little bit of wine you cook with (and drink…) or the versatility of it, but risotto is my thing.
I’ve had my kale & mushroom risotto recipe up here for a while and decided to spread my wings a little and make it with something else. Enter, chicken sausage and asparagus!
If I’m honest, this risotto only has the sausage and asparagus in it because I needed to make dinner one night, didn’t particularly feel like making a trip down to the grocery store and there was some extra spicy sausage (Trader Joe’s!) and asparagus in my fridge.
Sometimes the best meals come when you’ve got nothin’ but a few items in your fridge or pantry.
I’ve made this a few times now and I really can’t get enough. I made it the first time with chicken broth (lighter pictures; fine, but not great) and the second time with chicken stock (more yellow/orange in colour; game changer, always use it!). Both spicy chicken and andouille are great sausage choices, the asparagus lends a nice crunch and the wine? Well, you can’t really go wrong when you add wine to whatever you’re cooking 😉
All I want in life is for someone to make risotto for me. This risotto, the one with kale and mushrooms, or another one with whatever random things you have in your fridge. If someone is willing to continuously stir for you, that’s true love.