Risotto with Mascarpone, Lemon, Asparagus and Lamb Sausage

This was a recipe I created by combining three or four other recipes I found online. This one-dish meal is super rich, but a real treat. The flavorful lamb adds a unique spin to traditional lemon risotto.

• 1 lemon
• 1/ bunch of asparagus, chopped into fourths
  
• 3 cups water
• 3 cups broth (veg or chicken work)
  
• 1 bay leaf
• 2 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons extra-virgin olive oil
• 1 small red onion, finely chopped
• 1 garlic clove, minced
• Coarse salt
• 2 cups short-grain Arborio rice
  
• 1 cup dry white wine
• 2 teaspoons finely chopped fresh thyme
  
• Freshly ground pepper
• 1/4 cup mascarpone
• 1/3 cup of parmesan cheese
• 6 lamb sausages

1. Remove 2 teaspoons grated zest from 1 lemon. Cut the lemon in half and juice it. Reserve both the zest and the juice for later.
2. Prepare the asparagus: Wash, trim ends off, and cut each stalk into fourths so that your pieces are about 1 1/2 inches long. Place all of the asparagus in a bowl with about 2 inches of water. Microwave, covered for about 2 minutes until asparagus is still crisp, but not raw.
3. Bring stock, water, and bay leaf to a simmer in a medium saucepan over medium-high heat; reduce heat to low.
4. Melt butter with oil in a large saute pan over medium heat. Add onion, garlic, and a pinch of salt; cook, stirring occasionally, until onion is slightly softened, about 3 minutes. Add rice, and stir until coated, about 1 minute. Pour in wine, and cook, stirring, until wine has almost evaporated, about 3 minutes.
5. Add enough hot stock (about 1 cup) to just cover rice. Cook, stirring, until stock is almost absorbed. Continue adding stock, 3/4 cup at a time, waiting for each addition to be absorbed before adding the next; cook, stirring, until rice is tender but still slightly firm in the center, 20 to 25 minutes. Remove from heat, and discard bay leaf.
6. While the rice is cooking, chop the sausage into coins. Fry the sausage in a tsp of olive oil on a non-stick skillet over medium heat until cooked through, about 5-6 minutes.
   
7. Stir in chopped thyme; season with salt and pepper. Add mascarpone, parmesan, 2 teaspoons lemon zest, and the lemon juice, sausage and asparagus; stir until cheese is melted and rice is moist and creamy.

Blueberry Brancakes with Orange Zest and Walnuts

1/2 cup whole wheat flour
1/2 cup all-purpose white flour
1 cup bran flakes
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 eggs, beaten
1 1/4 cup milk
1 tablespoon orange zest
2 tablespoons butter, melted
1/2 cup blueberries
1/2 cup walnuts

Preheat the oven to 200 degrees and place walnuts on a baking sheet inside the oven.

In a medium mixing bowl, combine the flours, baking powder, salt and sugar. In another bowl, lightly beat the eggs, and then stir in the milk, butter and zest. Mix the wet ingredients into the dry.

Place non-stick skillet on medium heat. Spoon about 1/3 cup of batter onto the skillet for each pancakes. Cook the first side until small bubbles appear throughout the pancake, roughly 3-4 minutes. Then flip and cook until the pancake stops steaming, roughly 2-3 minutes.

Keep cooked pancakes in the warm oven on the same pan as the nuts. Serve with warm maple syrup and room temperature butter.