One-Pan Lemon Chicken with Mushrooms and Shallots

 You may like boneless chicken breasts more than I do.  I'm much more fond of bone-in chicken breasts for many reasons.  And I'm even fonder of whole chickens, period!  But there are moments when a boneless chicken breast or two is just simpler, faster, or more useful.  Not often, but occasionally.  And if I'm in need of fast, this is what I do...

I can't call this  a recipe...but if you must:

Asparagus Risotto or Si Place (Do as you please.)

There are crocuses.  Perfect harbingers of spring.

So determined, these bloomed indoors.

But asparagus...in the spring...there's nothing like it.  And, unlike the beautiful crocus, you can actually chew it up.  Of course, the crocus stamen is edible and we call it expensive...no.  We call it saffron.

Risotto, that dish we think of as so very special (but which the Italians just think of as rice) is one of those often made for a side that is perfect for  a main course as well.  Especially for the solo cook.  Most people make it in larger quantities, but, like pasta, it can be made in small batches as well.  An inexpensive, but hearty meal, it's sufficient unto its own.  A bit of Parmesan cheese added and you have vegetables, starch and protein. 

Sauteing the asparagus and onion before adding the rice.

At sea level, my risotto was a bit softer than al dente (I like it like that.) in about 25 minutes.  You cannot rush the cooking by turning up the heat; only time and care finishes the risotto.  It takes nearly constant supervision.  So if you don't care for that kind of cooking, don't make it.  Or make the same dish as a sopa seca (dry soup) or a pilaf (no constant adding of stock and stirring-just saute, and add 2x as much liquid as rice--cover and cook on low or bake) and blend in cheese with a bit of cream at the end for a fake "risotto."  Of course, it will no longer be a risotto.