Healthy Spring Vegetable Risotto

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 by Sally Bee

4 cups vegetable stock

3 1/2 oz asparagus  tips

3 1/2 oz carrots, cut length wise in half

2 cups fresh peas (or a bag of frozen)

4 1/2 cups fava beans

2 TBS olive oil

2 baby leeks, thin sliced

1 1/2 cups risotto rice (Arborio)

1 TBS fresh pesto sauce – or store bought

1/4 cup toasted pine nuts

freshly ground black pepper

Bring stock to a boil then reduce heat and add asparagus, carrots, peas and beans. Simmer for 5 minutes, until tender. Remove vegetables with a slotted spoon and set aside. Keep stock simmering.

Heat oil in large pan and sauté leeks for 2 minutes on medium heat until they are bright green. Stir in rice.

Add 3 TBS of the hot stock and cook until absorbed.  Add more stock, a little at a time and stir regularly until mixture is soupy and the grains of rice are tender, but still have a slight bite. It takes about 20 – 30 minutes.

Stir in pesto, and season with pepper to taste.  Gently stir in the asparagus, carrots, peas and beans and cook for a few more minutes, or until the vegetables are heated through. Top with toasted pine nuts.

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enjoy!

mom's plum cake

 thanks, mom!

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1 stick butter (softened)

3 eggs (separated)

1 cup sugar

2 1/2 cups flour

1 package Dr Oetker baking powder

1 bottle Dr Oetker arrak aroma

8 tablespoons milk

large can of plums, drained, pitted  & cut in half (save syrup if making glaze)

powdered sugar for dusting (Mom makes a glaze out of powdered sugar and the juice from the plums)

Preheat oven to 350*. Butter and flour a half sheet pan. 

Cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time and beat until well incorporated. Add the arrak aroma. Alternate flour and milk in 3 additions, beginning and ending with the flour. Beat egg whites until stiff (but not dry) and add to the batter, mixing just until no traces of white remain.

Spread half of the dough into the prepared pan. Place plums, cut side down, on the dough. Plop on the remaining dough. I rap the pan on the counter a few times to spread it around.

Bake for 20 to 25 minutes. Dust with confectioner's sugar when cooled or top with plum glaze.

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enjoy!