Asparagus Risotto & Sangria

Asparagus risotto

2 Tbsp butter
1/2 c onions, finely diced
1/2c carrots, finely diced
1 c arborio rice
1/2 c dry white wine
4 to 4 1/2 c vegetable stock, heated in a separate pot
1 bunch of asparagus, peeled and cut into 1-inch pieces (about 2 cups)
1/2 c grated Parmesan cheese

Using a heavy, wide saute pan, melt the butter and soften the onion and carrots for several minutes. Add rice and stir until thoroughly coated with butter. Add the wine and cook until the rice absorbs it.
Over medium-low heat, add the hot stock, 1/2 at a time, stirring between each addition. When the rice has absorbed the stock, add more, 1/2 at a time. This should take 20-30 minutes. When adding the last portion of stock, add the asparagus so it can cook along with the rice, about 5 minutes. Taste the rice. It should be creamy on the outside yet slightly firm in the center. Stir in the Parmesan and serve immediately.

from pp91-97

Sassy Sangria for 20

2 oranges, thinly sliced
1 lemon, thinly sliced
2 limes, thinly sliced
Fresh fruits (seedless grapes, strawberries, apple and pear slices
1 lb frozen peaches or bluberries
1 1/2 to 2 c Grand Marnier
1 2/2 c brandy
2 very large bunches fresh herbs (lemon verbena, lemon balm, mint, or pineapple sage)
1 gallon dry white wine
Sparkling mineral water or champagne

At least two days before serving, mix all ingredients (except frozen fruit and sparkling mineral water or champagne) in a large glass container, twisting the stems of the herbs to release flavor.
Just before serving, transfer mixture to a clear glass pitcher or bowl with a fresh bouquet of herbs and the frozen fruit (edible flowers may be used as well). Serve in glases with herbal ice cubes and a splash of champagne or mineral water and a fresh herb sprig