Sunday, March 13, 2011

Chicken Milanese, Asparagus Risotto, Mixed Greens with Fresh Lemon Juice and Olive Oil and a Multi-Grain baguette

Here's tonite's dinner:

The chicken was super crispy, but I have a half dozen similar recipes that don't involve frying it in 1/2 inch of oil.  So I'm not going to share the recipe for this one.  I'll share a favorite later.  The risotto, on the other hand, was delish:

1 pound asparagus, cut on the bias, 2" long
5 C chicken broth (use veggie to make this vegetarian friendly)
2 Tbsp extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 1/2 C aborio rice
1 C dry white wine
Salt and pepper to taste
3/4 C parmesan cheese

Warm the broth in a saucepan over low heat. 

In a large saute pan, heat the oil over med-high heat.  Saute onion and garlic until softened.  Add the aborio rice and cook, stirring constantly, for 2 to 3 minutes.  Add the wine and cook until the liquid is absorbed.  Add the broth, about 1/2 cup at a time, stirring occasionally and waiting until it is absorbed before adding more.

Meanwhile, in a saute pan, heat 2 Tbsp of olive oil. Saute the asparagus until bright green and slightly tender, about 3 to 4 minutes.  Once the broth is completely absorbed in the risotto, add the asparagus, season with salt and pepper and stir in the parmesan.

Another keeper.

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