Monday

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

Hot tea
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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.

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