Always look in the refrig and the pantry and see what's on hand. You can come up with a pretty good dish with just a few things. If your not well stocked, hmmm. I'll write about what to keep on hand
next time.
1 tbls butter
1 tbls olive oil
1 tbls minced shallot
1/2 cup white wine
1 cup aborio rice
2 cups asparagus, sliced into 1 inch pieces and steamed
1 cup frozen peas
2 tbls chopped chives
1/2 cup grated Parmesan cheese
Melt butter and oil over medium heat in a heavy 10 inch skillet and add rice. Stir constantly as rice starts to turn brown, about 2 minutes. Add the shallot and stir until translucent, about a minute. Add white wine and continue stirring until liquid is just absorbed. Begin adding chicken stock 4 oz. at a time (1 ladle) and stir until liquid is just barely absorbed, then add the next. Before adding the last of the stock add the steamed asparagus, peas and chives. Season with salt and pepper, then add the grated Parmesan last. Serve immediately.
A little cream at the end doesn't hurt in your cholesterol can handle it.
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