The other day I made my very first risotto! It was hearty, sweet, and savory. It surprised me in all the right ways and left me feeling more confident then ever about getting messy in the kitchen.
Peter’s reaction to the dish surprised me the most….
As someone who has an aversion to soft rice, he still really enjoyed the meal! His personal favorite: The kick in the risotto and the way the pickled salad helped balance the meal.
To make the risotto, I partnered with my friends over at Blue Apron once again. If you’re unfamiliar with Blue Apron, they deliver farm fresh ingredients and meal plans every week right to your front door. You can choose from two person meal plans or a family plan; we find that the two person plan is more than enough.
What I love most about Blue Apron is that the meals are delivered in refrigerated boxes, so when we aren’t home, our food doesn’t go bad in our hallway while it waits for us to get back to it. The ingredients are locally sourced and are always under 700 calories!
We are having dinner with friends next week and after some crowd sourcing, it seems like this meal might be the winner! Have you signed up for Blue Apron? There’s no commitment, so feel free to back out whenever you feel like it. I am eager to give this mushroom and poblano quesadilla a try!
(This post is in partnership with Blue Apron. Thank you for supporting the partners that I believe in and that help LaTonya Yvette thrive).