Lovely dinner party with friends this weekend. I had the opportunity to test drive some new Angela Adams trays, which I'm covering atAT:LA this week . Trays are fun and add some color to a festive event. Check in on AT Tuesday about 10:30 for the full story.
On the menu sat night:
Asparagus Risotto with baby broccoli and roasted chicken. It sound super glamorous but it actually was all short cut versions from Trader Joes.
2 packs of Asparagus Risotto [in the freezer section]
1 package of fresh asparagus [tips only]
1 package of baby broccoli [tips only]
1 shallot
1/2 of already sliced crimini mushrooms
1 pre cooked herb roasted chicken
Sauté shallot in olive oil, add fresh asparagus, mushrooms and baby broccoli tips. Soften veggies till al dente.
de-bone chicken set aside.
Follow recipe for risotto...bit of water heat until cooked [about 10 min]
Add chicken and sautéed veggies
Top with Parmesan cheese
Bake bread [TJ's par baked bread] for 10-15 min
Chow down.
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