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Risotto with Asparagus and Morel Mushrooms, Grilled Chicken, Green Salad by Jes Mostek	No ratings Rating Details Rate this meal Printable View

In addition to the recipes, you will also need the following for this meal:

1 bag

salad

salad dressing

Recipes:

Grilled Italian Chicken by Abby Zenthoefer serves: 2	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Grilled Chicken marinated in Italian Dressing. Short on time? Pour dressing over the chicken as you cook it on the grill.

Ingredients:

boneless, skinless chicken breasts

1 bottle

Italian dressing

Directions:

Marinade the chicken in the dressing overnight, or at least 10 mintutes. Cook on grill.

Categories:

Dairy Free
Low Calorie
Low Carb
Low Fat
Main Dishes
Meats
Peanut/Nut Free
Poultry
Quick & Easy
Smart Budget Foods
Spring/Summer
Wheat Gluten Free

Risotto with Asparagus and Morel Mushrooms by Jes Mostek serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

This uber gourmet recipe is not all that difficult to make, yet it is sure to impress the most discriminating foodie in your life.

Ingredients:

2 c.

water

1 (1 oz.) pkg

dried morel mushrooms

2 T.

butter

1/2

yellow onion, chopped

1 c.

Arborio rice

1 c.

Sauvignon Blanc, or other white wine

1 c.

chicken broth

1 bunch

asparagus

1 (4 oz.) pkg

goat cheese

salt and pepper to taste

Directions:

In a small sauce pan, heat water to boiling. Add morel mushrooms. Blanch for 3-5 minutes. Turn off heat and set aside to continue soaking.

In a larger saucepan over medium heat, melt butter and sautee onion until onion is translucent and fragrant. Add rice and toast rice in butter-onion mixture until rice begins to sizzle and turn golden brown in some places. Immediately stir in wine, stirring constantly, until all of the liquid has been absorbed. Add chicken broth and continue to stir until all of the liquid has been absorbed.

Drain morels, reserving liquid to be added to rice. Allow the mushrooms to cool on a plate just until you can handle them enough to cut them into bite-sized pieces. Likewise, snap ends off of asparagus spears and chop into bite-sided pieces.

Add the liquid from the mushrooms to the rice. Stir occasionally, until about half of the liquid has been absorbed. Add asparagus and mushrooms to the rice mixture and cook another 5 minute or so, stirring occasionally, until nearly all of the liquid has been absorbed by the rice leaving a creamy sauce, the rice is cooked al dente, and the asparagus is cooked slightly and has turned a bright green. (You may want to cook and stir a bit longer, and add a bit more liquid, if you prefer softer rice and asparagus).

Before serving, stir in goat cheese and stir until incorporated into the sauce and sprinkle with salt and pepper to taste. Serve hot.

Categories:

Fall/Winter
Low Calorie
Low Fat
Low Sodium
Pasta/Rice/Potatoes
Peanut/Nut Free
Side Dishes
Spring/Summer
Vegetables
Vegetarian/Vegan
Wheat Gluten Free