One of my favorite and easiest dinners is a simple risotto with spring vegetables. I knocked this one up a notch by grilling the asparagus and the chicken. I used fresh-shelled peas, homegrown asparagus and some organic chicken. I had some wonderful Australian chardonnay (a gift from a recent guest) to use in the risotto (and then for drinking along with it) and a touch of onion, garlic and lemon with a palm full of Parmesan to bring the flavors to a taste bud high. It worked. I decided to garnish the dish with some fresh chopped parsley and some toasted walnuts with a hint of walnut oil. Nothing else was necessary for dinner except that chilled crisp glass of wine. Dessert? Hmm, would you believe Girl Scout cookies? Yes, that’s the truth. Served with a dollop of Greek yogurt and a squirt of local honey. Break the cookies up with a spoon, mix them with the yogurt and honey. Divine. Trust me.
Here’s the small dish: