Rachel's Here Too!

My friend Rachel arrived the day after Carly. Adam and I planned a nice, summery dinner for us all to celebrate being together in California. We ate: Risotto with Grape Tomatoes and Basil, Portobello Mushroom Caps, and Grilled Asparagus. With a fantastic bottle of wine, this meal can't be beat!

Risotto with Grape Tomatoes and Basil

We made alterations to typical recipes of risotto that call of chicken or beef stock and cheese. I, as a vegetarian, don't eat those stocks; however, vegetable broth makes a fine substitution. And, Carly can't eat any dairy, so we simply just eliminated the cheese. I don't think anyone noticed these elements missing from the risotto at all seeing as how we practically demolished it.

1/2 onion, chopped
1 cup aborio rice
4 cups vegetable broth
1/2 cup white wine
1 1/2 cups grape tomatoes, halved
1/4 cup basil, chopped

1. In a medium to large sauce pan on medium heat, saute the onion in a dollop of olive oil until translucent.
2. Add the arborio rice and stir to coat in the olive oil.
3. Add the wine and stir in. Then add the broth about 1/2 to 1 cup at a time, stirring constantly. Add more liquid once the previous amount has soaked into the rice. This is a relatively long process and will take in total about 30 minutes. Continue until the rice is soft and tender.
4. Next, mix in the grape tomatoes and basil.
5. Serve and enjoy!


Portobello Mushroom Caps

Portobello mushrooms are a great alternative to meat, even for the most avid meat-eaters. They have a steak-like quality, especially when grilled.

1 portobello mushroom cap per person
olive oil
salt
pepper

1. Rub the mushroom caps with olive oil; sprinkle with salt and pepper.
2. Place on a grill preheated to medium heat.
3. Grill on both sides, until tender and has grill marks, approximately 5 to 7 minutes a side.


Grilled Asparagus

The grilled asparagus has essentially the same process for cooking as do the mushrooms, which makes the combination perfectly simple while also being perfectly delicious.

2 bunches of asparagus, trimmed (about 1/2 bunch per person)
olive oil
salt
pepper

1. Toss the asparagus in olive oil; sprinkle with salt and pepper.
2. Place in a grill basket on the grill, which has been preheated to medium heat.
3. Grill for approximately 10 minutes, or until the asparagus chars slightly. Make sure to rotate the asparagus for more even cooking.