Friday: asparagus risotto
1 large shallot, diced. Sauteed in about 1tbsp each olive oil and butter, plus 1/2 cups arborio rice, slowly cooked with 3 cups vegetable stock and 3 cups water. A little mascarpone stirred in at the end, some frozen asparagus, and romano cheese.
Saturday: polenta lasagna
A little tomato sauce in the bottom, a layer of polenta slices (cut from tube of polenta), sauteed cremini mushrooms and onions, cannellini beans, mozzarella, polenta, tomato sauce, mozzarella. Bake at 375 until bubbly and brown.
Sunday: family dinner with good friends. Take-out Indian. Much saltier than our neighborhood place, wow, were we both feeling it the next day.
Monday: risotto cakes, stuffed with mozzarella (flat arancini).
Phew! Lots of good eating going on and no vegetarian-for-Lent deprivation!
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