Lemon Asparagus Risotto
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 tablespoon olive oil
1/2 cup finely chopped onion
1 1/2 cups uncooked Arborio rice
2 teaspoons grated lemon rind
1/2 cup dry white wine
3 cups (1-inch) diagonally cut asparagus (about 1 pound)
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
2 tablespoons fresh lemon juice
2 teaspoons fresh thyme leaves
Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.
Add 3 1/2 cups broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in asparagus. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes). Remove from heat; stir in cheese and juice. Sprinkle with thyme.
Miner's Lettuce Salad with Fiddleheads and Morels. I didn't have 100 year old Balsamic vinegar, but I successfully improvised the rest. I was determined to have a few things that I'd never picked up from the farmer's market before. Fiddlehead ferns and miner's lettuce were it. I prepared them according to the recipe from San Francisco’s Fifth Floor Restaurant that MSNBC put up. I've linked to their version rather than type up my own, since my contribution was to make the salad with the miner's lettuce.