Deadbeat Dads, Tornado Talas.

If its Labour Day in your part of the world, I hope you are having a good one.

An incredible story from the Mail on Line talks about a footballer, who earns £4,000 ($6,357 CAD) , a week claiming he could not pay child support because he needed the money to fix his Ferrari. The article talks about other excuses presented by British dads for not paying their dues. Quite a read. This was drawn to my attention by a friend on Facebook. Its incredible that people will do so much to try and get out of paying what they owe for looking after the kids which are their responsibility.

Poor Japan got hit by a Typhoon named Talas on Saturday night. A typhoon is a hurricane by another name. It caused a lot of damage and killed 20 people, many due to floods and mudslides caused by the rain carried by the storm.  The picture shows rescuers hunting in an area devastated by a mudslide. Luckily it was not in the same area as the tsunami which so badly devastated Japan earlier in the year. Japan is used to these natural disasters, if you can get used to such things, homes are designed to be easily rebuilt and major buildings in cities are built to withstand shocks from quakes. Not that I have ever been there, mores the pity, but from what I have read this is the case.

As a regular reader, you may have noticed I like risotto. I posted a recipe for a mushroom/leek risotto the other day, here is one for an asparagus and leek one. Would be better when asparagus are in season of course, but it still would be pretty good.

Asparagus Risotto with Leek

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

This risotto is vegan -- no butter, no cheese. That being said, it’s far away from no taste. This smooth, creamy dish is absolutely delightful on a cold winter evening. Tip- if you aren't gluten- and casein-free you can add grated Parmesan at the end of cooking to thadd an extra tangy bite to this dish.

Ingredients

A bundle of thin asparagus, about 16 to 20 spears
4 cups fresh hot water or very light broth
2-3 teaspoons olive oil
2 inches or so of a leek, diced fine
1 cup raw Arborio rice
1/2 cup white wine
Sea salt, to taste
2 tablespoons chopped fresh Italian parsley

Instructions

Wash and slice the asparagus, cutting on the diagonal about 3 inches down from the tip. Pour a scant amount of water into a skillet and quickly blanch the asparagus. When it turns bright green, remove it from the pan, and rinse with very cold water to keep it from cooking longer. Set aside.

To make the risotto, heat the water or light broth in a separate sauce pan, and keep it warm. In a heavy medium saucepan, heat the olive oil on medium heat, and sauté the diced leek for a minute. Add the uncooked Arborio rice and stir well, until the rice is coated. Stir and cook for about 3-5 minutes. Add the white wine and stir until most of the wine is cooked off.

Pour in 1 cup of the hot water or broth and bring to a simmer. Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes. When most of the liquid is absorbed, add the remaining cups of hot water or broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one.

(The whole process should take about 20-25 minutes; 22 minutes is a goal for al dente; if you cook risotto too long or with too much liquid it may become gummy.)

When the final cup of liquid is absorbed, gently add in the blanched asparagus, cover, and set aside for a few moments before serving. Risotto likes to rest a bit.

Warm up four serving bowls. Spoon the risotto into the bowls, and garnish with some fresh chopped Italian parsley.

Total Servings: 4

Nutritional Information Per Serving

Calories: 255
Carbohydrates: 44.4 g
Cholesterol: 0 mg
Fat: 2.7 g
Saturated Fat: 0 g
Fiber: 3.5 g
Sodium: 138 mg
Protein: 7.4 g

Have a great day