Asparagus and Pancetta Risotto

Ingredients

4 oz. pancetta

1/2 bunch asparagus 

2 tbsp olive oil

1/4 cup chopped onion 

1/2 cup arborio rice

1 cup red wine

4 cups beef or chicken broth

Steps

1. In a large pan, sauté pancetta until crisp. Set aside.

2. Cut asparagus into smaller 1 inch pieces.

3. Sauté chopped onions and rice in 2 tbsp olive oil until lightly browned.

4. Add wine to the pan and let it reduce.

5. Add 1 cup broth and cook off. Continue adding 1 cup of broth at a time and allow it to cook off before adding more.

6. Risotto will be ready when the rice has a slight bite and still flows when scooped.

7. Stir in asparagus and pancetta before serving.

Serves 3-4

Italian Quinoa Pilaf

Ingredients

1/2 lb italian sausage

8-10 asparagus spears

1/2 cup olives

1 tomato

1 cup quinoa

2 cups chicken broth

1/2 cup onions

1 portabella mushroom

1 zucchini

1 eggplant

1 tsp garlic

Italian seasoning

3 tbsp olive oil

Steps

1. Combine quinoa and chicken broth in a rice cooker or pan and let steam for 20-25 minutes.

2. In a sauté pan, cook Italian sausage until it is no longer pink, breaking it apart as it cooks.

3. Meanwhile, dice onions, tomato, portabella, zucchini, eggplant and asparagus. Cut olives in half.

4. Add onion, zucchini, eggplant, portabella, garlic and olive oil to the sauté pan with the sausage. Sauté until vegetables are browned.

5. Add olives, tomatoes and cooked quinoa to the pan. Continue to cook for 4-5 minutes or until warmed throughout, stirring occasionally.

Serves 2-3