Spoilt I tell you, spoilt. Whenever I have a birthday or it’s a special holiday my family often creates lovely meals for me. Several weeks ago I had my birthday and I was treated to a 3 course meal. Our son was up first with a fresh salad, my husband knocked it out of the park with an amazing sundried tomato risotto, and our daughter finished it off with her flourless chocolate torte. And this is after our daughter started my day with breakfast in bed! How lucky am I?
The other day I thought I would recreate the dish my husband made. For the steak, I kept it simple. While the risotto is cooking either pan sear it in butter or grill it. All it needs for seasoning is sea salt and pepper. This recipe is for two people. Just double it for a family of four.
I finely chopped half a red onion, several cloves of garlic, and a small handful of sundried tomatoes. In a large skillet heat up a few tablespoons of olive oil and saute the onions until they begin to soften. Also prepare about 2 cups of vegetable bouillon in hot water. Add the garlic and tomato to the skillet.
When the risotto is about 3/4 the way cooked add the cheese and any bouillon left. Continue to simmer until the risotto is cooked, keeping in mind it should be a bit al dente. At this time cook the asparagus for the side. I just quickly simmer them in water for a couple of minutes. They should still be firm.