Chatham Fish and Lobster offers fresh Cape Cod seafood including fish, shellfish, live lobsters and clambakes. Dark Horse Beef & Deli Co. is a family owned business committed to bringing you the finest and freshest meats, cold cuts & cheeses available. Harney's stocks fine boutique wines, top shelf liquor and a large selection of beer and microbrews. Nata's Noodles offers freshly made pasta, prepared gourmet meals, delectable desserts and an extensive catering menu. Ring Bros. Markets offers farm fresh fruit and produce, groceries, unique specialty foods, warm fresh breads, fresh squeezed orange juice, a healthy salad bar and of course our famous gourmet fruit baskets. Spinner's Gourmet Pizza, Mexican & More!
 
 

      
Recipes


Asparagus and Leek Risotto in a Lemon Cup
Serves 4

1 pound asparagus spears, tough ends trimmed, cut diagonally into 1/2-inch pieces
5 cups chicken stock
3 tablespoons butter
1 tablespoon olive oil
1 cup thinly sliced leek (white and pale green parts only)
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
 

   Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water to cool. Drain. Bring broth to boil in medium saucepan. Reduce heat to very low; cover and keep warm. Meanwhile, melt butter with oil in heavy large saucepan over medium heat. Add leek and sauté until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup hot chicken broth. Reduce heat and simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 30 minutes. Add asparagus and stir until heated through, about 2 minutes. Remove from heat. Stir in Parmesan and parsley. Season with salt and pepper and serve. To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a grapefruit spoon scoop out the flesh of the lemon and discard. Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan. Serve immediately.


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 485 Route 134, South Dennis, MA 02660          Phone: 508-394-2244           Fax: 508-394-0121
 
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