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Menu Plan for Spring II: Week 6, Sunday

Asparagus Risotto
Tuna Cakes

Cooking time: 35 minutes for menu             Cooking schedule: see below for instructions

     One of the last risottos of the season - I always wait to have a few with spring vegetables.  As this is very simple, I wanted something light to go along with it... Tuna Cakes  (which I normally serve as a first course).

Asparagus Risotto

Total time: 35 minutes
    Usually, when produce is at it's peak, the simplest preparation is the best.   

Asparagus Risotto Ingredients: 

 Instructions:

Tuna Cakes 

Total time: 20 minutes
    Garnished with small white asparagus and a Balsamic vinaigrette, this is a light first course, reminiscent of a salad, but perfect for winter when we have no lettuce.

Tuna Cake Ingredients:

 Instructions:

Cooking Schedule: 35 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
whisk, small bowl, medium bowl, ladle, 2 medium
saucepans, medium skillet

Start to heat stock
Chop onion
Cut asparagus
Open, drain tuna, break apart
Add rice, to onion, sauté
Whisk egg
Add wine to rice, stir, cook
Add mustard, crumbs to egg
Combine tuna with egg/crumbs, form patties

Add 1/3 cup stock, asparagus (no tips), stir, cook
Sauté tuna cakes
Stir risotto
Grate Parmesan
Add 1/3 cup stock, stir
Stir risotto some more
Turn tuna cakes
Add 1/3 cup stock, asparagus tips, chives, stir
Stir, and stir again
Taste, add 1/4 cup stock, stir
Add more stock if needed, stir
Add cheese, stir gently
Remove tuna cakes
Serve