Tuesday, March 30, 2010
Garbanzo Bean, Sunchoke, and Asparagus Risotto with Gremolata
There were fresh garbanzo beans at the market today! They taste like a cross between a pea and a fava bean, and we thought they'd go great with the yummy asparagus we've been getting. First we parboiled the asparagus and saved the water to cook the rice with. We roasted and then pureed the sunchokes and added them to the risotto once it was nearly finished cooking, along with the asparagus and beans, and then served it with gremolata on top.