development – risotto with asparagus

asparagasrisotto

A simple, healthy dish that can easily be made into a main dish. 

I like to cook extra brown rice, so that the designer can have a before bedtime snack, or cereal can be made the next morning, leftovers, or a quick risotto:

ingredients:

1 cup brown rice (cooked)
1/4 c chicken stock (or vegetable stock)
1/2 c grated Parmesan cheese
1/2 tsp parsley
1/4 tsp salt
1 1/2 c chopped asparagus

1. On medium heat, combine rice, and stock in a large saucepan.
2. As the stock begins to simmer, add all but a tbs or two of the cheese, and the asparagus. Simmer till asparagus is cooked to your liking (mine is 5 minutes), covered.
3. Garnish with remaining cheese, parsley, and salt.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s