Saturday, May 25, 2013

Spring Veggie Risotto

I typically dislike eating the same thing for multiple meals. But I made a huge batch of this -- and by huge I really mean huge. As in I started eating it on a Thursday and still had leftovers to bring to lunch by Monday. Yet surprisingly I wasn't sick of it, and I'm even considering making it again soon. How strange.

Blanch peas and asparagus.

Cook up arborio rice according to package directions using chicken stock and adding onions.

Stir veggies and diced chicken breast into cooked rice.

Add parmesan cheese and feast. Easy.

No comments:

Post a Comment