For tonight I was planning on following a recipe for Grilled Chicken Risotto. I was looking forward to this all week because I was planning on making Mushroom Risotto, which I had an old recipe for. I was also looking forward to trying my hand at grilling since I never really had much luck when it came to barbecueing. Well, after a long day at work, and Dave & I being unable to find the brand of risotto we like, I decided to mix it up and be a little creative. (scary!)
I still used chicken, but the risotto was a prepared mix Dave was able to find today (nothing like last minute!) I tossed together my own veggie mix of zucchini and white aspargus (tastes the same as green). It took about 40 minutes total in the kitchen from cutting veggies to tossing the chicken into the risotto, but it was worth it.
Overall rating:
Jeanine - pretty good. Veggies were crisp and shredded parmesan added a nice flavor.
Dave - very good. Veggies were a bit under cooked. Should have been in over for longer.
Well, now I know for next time, veggies apparently have to cook for longer than 20 minutes in the oven.
1 comment:
Risotto is one of my favorite things to make. Giada de Laurentas has a great recipe. I like her champaign Risoto and I add asparagus instead of peas. Its super yummy but risotto in general is hard to make because you have to stir it constantly.
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