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Menu Plan for Spring I: Week 5, Sunday

Tuna and Asparagus Risotto
Fresh Strawberries with Yogurt and Mint

Cooking time:  30 minutes for menu       Cooking schedule: see below for instructions

          Risotto is so wonderfully flexible.  You can put anything at all in it and have a quick, one-dish dinner.  The only thing to keep in mind is to use small quantities, to keep everything in proportion.  Finish with some early strawberries.

Tuna and Asparagus Risotto

Total time: 35 minutes
   Tuna, capers and asparagus make a wonderful risotto for spring; all cooked in the same pot to make it even easier! It will continue to absorb liquid and the leftovers (if any) will be quite stiff.  The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.

asparagus tuna risotto Ingredients:

 Instructions:

Tuna and Asparagus Risotto

Fresh Strawberries with Yogurt and Mint

Total time: 10 minutes
   A bit of sugar and Greek Yogurt is wonderful with fresh strawberries.... and ever so much healthier than cream.  If you have fresh mint - that will finish it just right!

Fresh Strawberries with Yogurt and Mint Ingredients:

 Instructions:

Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small saucepan, medium saucepan
Heat stock
Chop onion
Cut carrot into small dice
Sauté onion, carrot
Cut asparagus
Open, drain tuna, break apart
Add rice to pan, sauté
Add wine, stir, cook

Grate Parmesan
Add 1/3 cup stock, asparagus (not tips), stir, cook
Stir, and stir again
Continue adding stock and stirring
Add tuna, capers, asparagus tips, stir
Continue adding stock and stirring
Prepare strawberries
Add sugar, stir
Add yogurt, stir
Add mint if using, refrigerate until serving
When risotto is ready, add Parmesan, stir well
Serve - don't forget the berries