Celebrating the Flavors of Arkansas: Riceland Rice and the Farmers Market
Hundreds of farmers markets and roadside vendors are registered with Arkansas Grown, so odds are great, you’re able to enjoy locally grown produce no matter what part of the state you call home. Cooking and eating locally grown food is beneficial to our environmental and your health. Before I share one of my favorite recipes using local veggies, let’s talk about the benefits of buying locally. It’s important, y’all!
- Did you know that for every dollar you spend locally, three dollars is pumped into your local community? This impact is called the Multiplier Effect.
- Buying local creates more local jobs. Not only do small business owners hire employees, these are the companies buying local advertising, printing, hiring attorneys, etc. In other words, buying local is a long-term investment in community.
- Buying fresh veggies from the local farmer’s market reduces overall environmental impact. Think about it… Oregon apples sold in Arkansas include the cost of transportation, congestion, and pollution. Buying local minimizes and nearly eliminates this. (And I have nothing whatsoever against Oregon apples.)
- Local food is fresher, tastier, and in season.
Going to the Fayetteville Farmers Market is one of the best things about Saturday morning. My husband and I typically go without a plan, buy whatever is fresh and in season, and then create supper using what we bought. And lots of times supper includes fresh vegetables—either roasted or stir-fried—and Riceland rice.
My Farmers Market Risotto can be used with a variety of vegetables. On our most recent trip to the farmers market, we purchased two types of onions, red bell pepper, and asparagus. (For this dish, I roasted the asparagus separately and served it on top of the risotto.)
Ingredients
- 1 cup uncooked short to medium grain Riceland Rice
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- ½ cup chopped Green Onion
- ½ cup diced Yellow Onion
- ½ cup diced Red Bell Pepper
- 3 cups Vegetable Broth
- 1 bunch of Asparagus spears (10-20 depending upon size)
- Olive Oil, just a drizzle
- 1 tablespoon Lemon Thyme
- ½ cup grated Parmigiano-Reggiano
- White Truffle Oil
Instructions
- Sauté onion and bell pepper in olive oil and butter for 3 minutes. Add rice, stirring for 2 more minutes.
- Stir in 1 cup of broth. Stir and cook until broth is absorbed.
- Stir in remaining broth ½ cup at a time. Wait until broth is absorbed before adding additional broth. This is the key to risotto’s creamy texture.
- Preheat oven to 400 degrees.
- Snap ends from asparagus. Place in roasting pan. Drizzle with olive oil. Sprinkle with ¼ cup Parmesan and lemon thyme.
- Bake. Turn once. Keep and eye on your asparagus so you don’t overcook.
- To serve, divide risotto among pasta bowls. Arrange asparagus on top of each serving. Drizzle white truffle oil. Add remaining Parmesan. Salt and pepper to taste.
Notes
White truffle oil (a light oil infused with bits of truffle) is a splurge, but the flavor added with only a small amount is incredible.
Substitute your favorite in-season vegetables (i.e. mushrooms & peas, broccoli & squash, tomato & basil, etc.) to create your own risotto recipe. Tasty!
Angie Albright is the author of 
