With all the cooking I had to do last Thanksgiving, I was able to make these up several weeks before and freeze them. It was nice to be able to thaw, bake, slice and have a fantastic appetizer on Thanksgiving. Easy and everyone loved them.
Here's a delicious recipe. The creamy risotto and roasted aparagus together make a wonderful, flavorful dish. I would recommend using arborio rice to make risotto.
Another option is to cut the asparagus into bite size pieces (after roasting) and fold them into the risotto at the end.
This is one of my all time favorites and it is super easy. I love zucchini and pasta dishes. Combined, it is fantastic. I will usually throw in some extra veggies; mushrooms, red peppers, onions, - whatever I have in my fridge that would be yummy.
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