Ingredients

1 (14 oz) can artichoke hearts
1 cup spinach, blanched or frozen
1/2 cup cream cheese
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 cup asiago cheese, shredded
salt and pepper

Other cheeses can be substituted or mixed with the Asiago, such as Parmesan, Romano or even your favorite Wisconsin Cheddar.

Directions

1. Shred or chop spinach in a blender or food processor.
2. Chop artichoke hearts into coarse chunks.
3. Mix everything together in a medium sized bowl
4. Add salt, pepper to taste.
5. Add more shredded cheese to preferred.
6. Best made a day ahead of time to let flavors blend.

Serve with crackers, croutons, bread sticks or thinly sliced French bread.

Ingredients

2 T. butter
2 T. extra virgin olive oil
half a small onion, finely chopped
11 oz risotto rice
1/2 c. dry white wine
1qt. chicken broth
11-oz asparagus, steamed
4-oz. Brie cheese
Salt and white pepper to taste

Originally by Anne-Marie Parrish, author of “From the Farm”cookbook. Adapted by Lynette Jandl from an adaptation by Local Harvest.

Directions

1. Fry the onion gently in the butter and oil until golden – reduce heat to low.
2. In separate saucepan, bring chicken broth to a gentle boil.
3. Toast risotto in onion mixture, stirring constantly for about 2 minutes.
4. Add wine, return heat to medium, stir constantly until the wine has evaporated.
5. Pour half the boiling chicken broth into the mixture, stir.
6. Continue to add the remaining broth, little by little, stirring as you add, because the rice should absorb the broth as it cooks. (14 minutes).
7. Cut the steamed asparagus and the Brie into small pieces just minutes before the rice is finished.
8. When the risotto is cooked to desired texture, add the asparagus and the cheese pieces
9. Season with salt and white pepper to taste. Let rest for 2 minutes before serving.