Monday, June 8, 2009


Mock risotto (recipe in the comments from April 7, 2008)
Arugula salad with lemon vinaigrette

Hot tea
This is one of our favorite short cut recipes for risotto - a food we love. It also has far fewer calories than a typical risotto and, yet, maintains a lot of the traditional risotto character. Last, it's made with brown rice, which builds our whole grain profile - always a bonus. I was working from home today and so started this in between projects, finishing up with T after getting him from daycare. We all enjoyed the cooking and the eating :) That said, I think this is best made all at once and eaten quickly after production. This isn't really a downside, as this is so much faster and less labor-intensive than regular risotto.

Note: We made this with fresh asparagus. Just stem it and chop, tossing in with the peppers.

Prep Notes
Difficulty: Easy
Chopping: Onion, garlic, asparagus, bell pepper, scallions
Time: 35 minutes
Make ahead: Best fresh.

J: "Food made with T is the best food."
M: "Asparagus rules."

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