Earthly Eating

• Broccoli and Parmesan Risotto
Serves: 8

1 package baby broccoli florets (frozen)
6 1/2 cups chicken broth
1 cup frozen seasoning blend
2 tbs. olive oil
1 1/2 cups uncooked Arborio rice (short grain)
1 cup shredded Parmesan cheese
1/4 tsp. pepper
Shredded Parmesan cheese

Place frozen broccoli in a large saucepan; cover with cold water. Bring broccoli to a boil over medium-high heat and cook for 3 minutes; drain and set aside.

Bring chicken broth to a boil in a saucepan; reduce heat to low and keep it warm.

Cook frozen seasoning blend in hot oil in a saucepan over medium-high heat for about 3 to 4 minutes. Add the rice and cook while stirring constantly for about 2 minutes. Reduce the heat to medium and add 3/4 cups hot broth and cool stirring constantly until the brother is completely absorbed. Repeat this process 6 times using 3/4 cup hot broth each time, Stir in broccoli.

Add the remaining hot broth, 1/2 cup at a time stirring well after each addition. Cook, stirring constantly until the liquid is absorbed and rise is creamy. Stir in 1 cup cheese and pepper, Serve with additional cheese.

• Linguine with Light Parmesan Cheese Sauce
Serves: 6

1 tbs. all-purpose flour
2 tsp. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. ground white pepper
3 cups low-fat milk
1 cup freshly grated Parmigianino Reggiano cheese
1 box linguine

Bring a large pot of water to a boil. Cook first 4 ingredients in a saucepan over medium-low heat, stirring occasionally for 5 minutes. Bring the milk to a boil in a separate saucepan over medium-high heat.

Whisk the milk into the flour moisture until it becomes smooth. Bring the mixture to a boil, whisking constantly. Reduce heat to medium and simmer stirring constantly for about 3 minutes. Add the cheese and whisk until smooth again.

Cook the linguine in boiling water according to the package directions, drain and retune to the cooking pot. Add the sauce to the linguini and toss to coat. Serve immediately.

• Angel Hair with Shrimp and Asparagus
Serves: 4

1 lb. asparagus spears, trimmed
1 medium-sized shrimp, peeled and deveined
1/2 cup red bell pepper, chopped
1/4 tsp. dried and crushed red pepper flakes (optional)
1 tbs. extra-virgin olive oil
1 cup half and half milk
1/2 tsp. salt
1/2 package angel hair pasta
2 tsp. grated lemon rind
2 tbs. fresh lemon juice
1/4 cup freshly grated Parmigiano-Reggiano cheese

Cut the asparagus into 1-inch pieces. Cook in boiling water for 30 seconds. Plunge into ice water to stop the cooking process; drain and set this aside.

Bring a large pot of water to a boil. Sauté the asparagus, shrimp, bell pepper and the dried crushed red pepper flakes in hot oil in a large skillet over medium-high heat for 5 to 7 minutes or until the shrimp are cooled thoroughly and the veggies are tender. Reduce the heat to low and stir in the half and half and the salt. Cook until heated through.

Cook the angel hair pasta according to what the package directs. Drain and return the cooking pat. Add the shrimp moisture, lemon rind, and lemon juice to the pasta. Serve immediately.
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Earthly Eating Recipe

Spinach and Bacon Quiche
Serves: 6

Bake for 35 to 40 minutes or until it is set, shielding the edges with aluminum foil after 20 minutes to prevent excess browning of the edges ort even burning them. Let stand for 15 minutes before serving.

Happy Eating!