My good friends Brandon and Chai were visiting from New York last weekend, and I had the honor of making dinner for them! I put a lot of thought into what to make. I wanted to avoid Asian cuisines, since they already get a lot of that in New York (and in their own kitchen). I wanted to make something hearty and comforting but also something more special than pasta, so I eventually settled on my favorite risotto recipe:
I used a little bit of white wine vinegar mixed with some broth in place of the white wine and omitted the fresh dill.
Also, here’s an old picture of the same recipe from when I first made it, a couple of years ago.
- 3 ½-4 cups vegetable stock: free (homemade)
- 1 lb asparagus: $1.99 (on sale at Whole Foods)
- 1 cup onion: $0.25
- 2 tablespoons olive oil: $0.10
- 1 ½ cups cremini mushrooms (I used 1/2 pound): $1.99
- 2 tablespoons garlic: $0.10
- 1 cup arborio rice: $0.66
- 2 tablespoons white wine vinegar: $0.10
- ¼ teaspoon saffron thread: $0.33 (on clearance at Target a while back)
- 1 cup frozen peas: $0.43 (edamame would be good too)
- 1⁄3 cup nutritional yeast flakes: $0.80
- ¼ cup freshly chopped parsley: $0.59
…so I fed 4 people and had leftovers for less than the cost of one meal in a restaurant.
I served this with a side of Lemon-Pepper Baked Tofu:
…but, alas, I failed to snap a photo before we gobbled it all up!
- 1 lb extra firm tofu: $1.79
- 2 teaspoons olive oil: $0.03
- 1 teaspoon Braggs liquid aminos (or soy sauce): $0.02
- 2 garlic cloves: $0.10
- 2 tablespoons lemon pepper (with salt): $0.10
…so the meal as a whole came to $1.73/serving.
Erin brought wine and lovely desserts from Eden Alley! Thank you, Erin! It was a lovely evening. I can’t wait to see B & C again!