Plants, Herbs. ISWG.

Tuesday was the birthday of our class exercise instructor. A really nice woman so one of the class decided to get her a card and we both decided to buy her a plant (some may contribute or not). Matt drove us to a local nursery and we found a delightful pot of miniature roses which was lavender in colour. We then found a lavender ceramic pot to put the plant into. We wandered around a bit and Matt and I saw some geraniums which really appealed to us so we bought a couple. They were two for $30 so not a bad deal. We hang them at either end of our balcony. Usually the only other thing we buy is herbs. We already have some Basil indoors which will be transferred outside. But I also saw pots of small tomatoes which would be ideal for a balcony. We will be going back. I love going into nurseries at this time of year, they are full of acres of the most gorgeous flowers and the colour is stupendous.  Hm, the picture makes them pinker than they are. More like a salmon colour in fact.

I mentioned having a basil plant in the apartment which will soon be planted outside. It is beginning to get rather large. I love to use basil in my tomato soup, I think it goes so well with tomato in particular. I also keep basil pesto in the freezer for whenever I need it. We will probably be getting the rest of the herbs we grow soon. I love sage and rosemary when they are fresh. Fresh thyme I prefer only for soups and stews because the leaves are so fiddly to have to use them on their own. 

I normally don’t go to the ISWG blogs but I did visit a few yesterday. Not everyone though. There were so many blogs coming out in the last few days, it was almost like being back in April. So sorry if I didn’t visit you.

I love risotto but haven’t eaten it in years, not since I went on a diet. Today I found this skinny recipe which I might try. It is from Gina’s Skinny Recipes. The recipe calls for the tough ends trimmed, but of course if you are lucky enough to get your asparagus fresh from the farm, that part isn’t necessary.

Spring Asparagus Risotto

Skinnytaste.com

Servings: 4 • Size: 1 generous cup as a main

Ingredients:

4 1/2 cups low-sodium chicken or vegetable broth
2 tsp olive oil
1/3 cup shallots, chopped
1 cup arborio rice
2 oz dry white wine
3/4 lb thin asparagus spears, tough ends trimmed, cut 2-inches long
1-2 tsp fresh lemon juice
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
salt and fresh cracked pepper, to taste
1 tsp grated lemon zest for garnish

Directions:
In a large saucepan, heat broth over medium-high heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minute. 
Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.
Add the wine and stir until it is absorbed. 
Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly. 
Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center. Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started. When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.

• Old Points: 5 pts • Points+: 7 pts
Calories: 255 • Fat: 4 g • Protein: 9 g • Carb: 43 g • Fiber: 2 g • Sugar: 0 g
Sodium: 630 mg

Have a great day