Sunday, June 5, 2016

Honey Mustard Chicken with Risotto

I mixed mustard powder with olive oil and brushed that over the breasts then BBQ'd them for 20 minutes. During the last 10 minutes I basted them with honey and lemon juice. The risotto was arborio rice par boiled in water then finished in beef stock, because I had some open. When the rice was softened up I added a cup of grated parmesan and off the heat, 1/4 cup butter. Fern put the grapes on the plate for garnish. Greek salad was tomato, cucumber, red onion, black olive and goat feta with olive oil, lemon juice, salt and black pepper. Toss and gobble.

The risotto with beef stock was good but not as good as chicken stock would have been. Risotto is no longer scary, it's actually easy to make and always tastes great.

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