Holy moly this was quite the week. It started off at 5 am Monday morning with an email from my host that my account had been deactivated because I was using too much CPU. Deactivated! No warning, no booting me to an emergency server, just a final done and done deactivation. So some of you may have noticed that my site was unavailable Monday, and I am so sorry for this!
I ended up spending probably an hour on the phone with the host (most of which was on hold) before and after work and finally got it reactivated. I’m going to need to switch to a new plan to accommodate the traffic I’m getting, but hopefully that should be taken care of this week. If you come here this weekend to find it’s down again… give me your best wishes because I’ll hopefully be busy fixing the problem.
And then to top Monday off AJ and I went to look at a house (we’re in the market! which is super scary…) and it was a total disaster. I mean, it was bad. It was an “estate sale,” meaning that no one who lived in the house or cared about it much was selling it. Everything that could have possibly been of value was removed – down to the individual tiles on the floor. All the windows were boarded up, and there was graffiti everywhere inside the house. To top it off, the bedrooms were filled with rotting piles of trash. It was completely and utterly disgusting. But it was actually great, because it gave me something to laugh about and realize that my website issues are really not so bad. We went and grabbed Chinese food after took it home to eat in our tidy little house that I appreciate so much, especially after seeing that dump!
So that was Monday. Tuesday was super duper crazy but all in a good way, which was a stark contrast to how stressful Monday was. I’ll fill you guys in about that at a later date, but it definitely made the week better. Wednesday and Thursday were more normal, and here we are at Friday!
I made this risotto last week when AJ was out of town. I was just about to make some toast and call it dinner when I saw my jar of Arborio rice in the pantry, and I decided that would make a more nutritious meal than just toast. So I used some asparagus I had sitting in the fridge and the Oven Dried Tomatoes I posted about on
Monday Tuesday and it was delicious! I feel like some people think risotto is super scary and difficult to make, but all you need is a bit of patience. I know no one really wants to stand over a hot stove for an hour stirring a pot of rice (unless you’re in the cold parts of the country right now!), but it is so worth it once you take your first bite of creamy dreamy risotto.
Dedas also thought it was delicious. Isn’t she just too cute?
I hope y’all have a wonderful weekend – hopefully mine will be a little less hectic than this week!
Asparagus Risotto (v, gf)
A super easy risotto recipe with asparagus and sundried tomatoes. Tastes like comfort food, but is both vegan and gluten free!
- Prep Time: 5 mins
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- 1 Tbsp olive oil, divided
- 1 shallot, chopped
- 1 3/4 cup arborio rice
- 1/3 cup sherry
- 4 cloves garlic
- 1 1/2 Tbsp Better than Bouillon
- 7 cups water or vegetable broth
- 2 tbsp nutritional yeast
- 1 bunch asparagus
- 3 Tbsp chopped oven dried tomatoes
- freshly ground black pepper
- Place the water or vegetable broth in a sauce pan on the stove. Heat until very warm but not boiling; keep warm throughout the cooking process.
- Place a large skillet (10″ or larger) over medium heat and add the olive oil. Add the shallot and cook until beginning to brown. Add the dry rice and cook, stirring almost constantly, until translucent and starting to get just a tiny bit golden, about 5 minutes.
- Pour in the sherry and cook, stirring often, until almost dissolved. Add about 1 cup of the broth and cook over medium-low heat (I was on setting 4 of 10) until almost absorbed, then add more broth. Stir very often – if left too long without stirring you’ll get a bunch of rice stuck to the bottom of the pan.
- Continue adding about 1/2-1 cup of broth at a time until the rice is very tender.
- While the risotto cooks, rinse the asparagus and chop into about 1 1/2 inch chunks, separating the tips. In a separate sklillet, heat a bit of olive oil and add the asparagus (reserve the tips). Sautee for about 4 minutes, then add the tips and cook another 3-4 minutes until bright green and tender.
- When the rice is done, stir in the cooked asparagus, nutritional yeast, tomatoes, and fresh black pepper. Serve immediately.