Sunday, March 17, 2013

Home Alone

It was a quiet, cold Saturday night... asparagus was $1.49 and I already had some shrimp so:

blanch 1/2 lb asparagus, set tips aside

puree with 2TB butter and 2TB pesto

saute (1) onion and (3) diced garlic cloves

add 1C of arborio rice

add 1/2C white wine and reduce

slowly add 4C chicken stock, one cup at a time and cook until the liquid is gone

stir in butter

serve with asparagus tips and romano

(sorry for the fuzzy picture - I really need a better system)

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