Today is Sunday: the day of rest. Riiiiiight. I’m not even sure it was that before the little dove, but it’s surely not now. Sundays have always been a sort of non-day for me though. There is something quite melancholy about them no? I think they are suffering a permanent identity crisis: it’s like they have one foot in the weekend and the other into the next week. You can almost feel Sunday’s awkwardness right? So what does one do with that? Can you really cut-loose on a Sunday? Or, is any celebration and joie de vivre met with a to-do list, grocery shopping, laundry, and the pre-Monday blues?

I’ve found that one way to cut through the awkwardness of a Sunday in a way that is enjoyable and productive is to have a Sunday Meditation. For me, this is cooking a big meal that we can enjoy during those first days of the week when we are still emerging from our weekend cocoons. That way, when the responsibilities of Monday hit you in the face like your toddler’s foot at 6 a.m., at least you have an amazing meal to help you emotionally eat your way through your manic Monday.

I find cooking to be quite meditative, artistic, and relaxing. I mean look at these colors and textures! The rhythm of cooking can be grounding as well (unless you are the ‘Soup Nazi’ or ‘Iron Chef’ – both of which I have been dubbed by Mr. Wonderful when we cook together – Who me?). But, in all seriousness, I do find it grounding – even when it’s high paced. That’s why this is my Sunday Meditation. Maybe your Sunday Meditation is warm beer and cheesy poofs while watching re-runs of Welcome Back Kotter. Ain’t no shame! But, if you’re like me and Mondays kind of kick your butt, I would encourage this awesome ritual to help you through the week.

This risotto is nice to prepare with someone, a friend, lover, child, parole office, siri, you know whoever is hanging in your kitchen with you. Okay, the last two maybe not (especially not siri, as I refuse to participate in a relationship with an electronic voice), but it is risotto, so having an extra human hand to stir or pour in more liquid is always nice, n’est-ce pas?

You can’t really go wrong with a risotto that is embedded with fresh spring asparagus, earthy cremini mushrooms, and the subtleness of fragrant leeks. Not to mention the parmigiano reggiano. Dang! I know, I’m supposed to be dairy-free, but ohhhh parmesan…. let me count the ways. The crispness of a dry white wine adds a gentle sharp edge to the dish and the lemon zest makes everything pop just so.

Wanna impress your date or your in-laws, or hell yourself for that matter, while simultaneously making the beginning of your week easier? Make this now. It’s that yum. Enjoy!

Asparagus, Mushroom, and Leek Risotto:

Ingredients:

• 2 Bunches fresh asparagus (ends snapped off and discarded) chopped into 1/2 inch pieces leaving heads in tact
• 1 Leek split in half, rinsed well, and chopped
• 2 cups sliced crimini (or your choice) mushrooms
• 3 Tbs olive oil
• 4 garlic cloves chopped
• 2.5 cups arborio rice
• 1 liter mushroom or chicken stock
• 2 cups white wine
• zest of 3/4 lemon
• 3/4 cup parmigiano reggiano
• 3.5 Tbs butter (1 of the Tbs. is for sautéing the mushrooms)
• Salt and freshly ground pepper to taste

Directions:

1. Sauté mushrooms in butter with some salt and freshly ground pepper until tender. Set aside.

2. Sauté leeks and garlic in olive oil in large frying pan over medium high heat. Once leeks are soft, pour in your arborio rice and a little of the stock. You will slowly add stock and wine alternating both for about 25 minutes or until risotto is creamy and rice is chewy. Stir continuously.

3. Add the asparagus when there is about 7-9 minutes until the risotto is done.

4. Right before serving add in the cooked mushrooms, the lemon zest, butter, parmesan, and freshly ground pepper and stir. Et voilà!