My latest foodie project was resurrecting the aparagus risotto recipe I played with last summer. Hannah and I were in charge of Wednesday dinner two weeks ago. We decided to do an Italian theme. She offered to make one meat and one veggie lasagna. Jeff, our friend who just recently returned from South America, made Brazilian Cheese Puffs. And, I brought over a super easy salad and risotto to complement the meal.
The salad is very easy to make. The secret is putting in ingredients that people love. I used green leaf lettuce, yellow sweet cherry tomatoes, parmasean cheese, marinated artichokes, and avocados. The asparagus risotto recipe is based off of the Working Class Foodies segment they released last summer.
We had a bit of a snafu on the evening of our event! Hannah was running late on the lasagnas. So, people were snacking on the cheese puffs and we started a first course of salad, risotto, and these beef tonque tacos from Thuan's. By the time we finished this course, Hannah arrived with the main course. Overall, it was a tasty group dinner.
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