10 Impressive But Easy Date Night Recipes <3

[Bacon Girl]

You're pretty good in the kitchen (if you do say so yourself), so why not show off your skills! You know what they say about the way to a man's heart....Here's a fancy (-looking) dinner dish for every kind of palette and any kind of guy.

The Meaty Man!

If the "steaks" are high for your next date, bring out this classic meat-and-potatoes meal. It's a legit dish that you can make in an hour!

This steak dinner should satisfy the hearty appetites in your family.

Steak with Wine Sauce and Potato Gratin

Total Time : 1 hour
Prep : 40 mins
Serving : 1

Ingredients

• Butter, for baking dish
• 1 1/2 cups heavy cream
• 5 ounces soft goat cheese, crumbled
• 1 garlic clove, minced
• Coarse salt and ground pepper
• 1 1/2 pounds baking potatoes (about 3)
• 4 flatiron or top blade steaks (6 to 8 ounces each and 1 inch thick)
• 1 cup dry white wine
• 1 tablespoon Dijon mustard
• 2 tablespoons capers, drained

Directions

1. Preheat oven to 375 degrees. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper.

2. Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture as you work. Bring to a boil. Reduce to a simmer; cook until potatoes are crisp-tender, 12 to 15 minutes.

3. Transfer mixture to prepared baking dish; using a spatula, press potatoes into cream to cover. Place dish on a rimmed baking sheet; bake until golden and potatoes are tender, 20 to 25 minutes.

4. 15 minutes before potatoes are finished baking, heat a large skillet over medium-high. Season steaks on both sides with salt and pepper; cook, 6 to 7 minutes per side for medium-rare (if browning too quickly, reduce heat when cooking second side). Transfer to a plate, cover loosely with aluminum foil, and set aside. Keep skillet with any browned bits for wine sauce.

5. Make wine sauce: Add wine to skillet; boil over medium-high heat until syrupy, 3 to 4 minutes. Whisk in mustard. (For a smoother sauce, pour mixture through a fine-mesh sieve, discard any browned bits, and return liquid to skillet.) Stir in capers and any juices from resting steaks; season with salt and pepper. Serve steaks with wine sauce and potato gratin.


The Seafood Lover

Spice up the night with a zesty clam bake. This 25-minute meal will give you plenty of time to freshen your mascara and shove everything in the closet.

Turn up the heat on spaghetti alle vongole with a generous dose of red-pepper flakes. Serve it on Valentine's Day, or better yet, make it a date -- and make it together.

Spicy Clams with Spaghetti

Total Time : 25 mins
Prep : 25 mins
Servings : 2

Ingredients

• Coarse salt and freshly ground pepper
• 8 ounces spaghetti
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red-pepper flakes, plus more for serving
• 1/4 cup dry white wine
• 18 littleneck clams (about 1 1/2 pounds), scrubbed
• 1 tablespoon unsalted butter
• 1/4 cup fresh flat-leaf parsley leaves, chopped, plus 1 tablespoon thinly sliced stems

Directions

1. Bring a medium pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water; drain.
2. Meanwhile, heat oil in a large pot over medium heat. Add garlic and red-pepper flakes and cook, stirring, 30 seconds. Add wine and bring to a simmer. Increase heat to medium-high and add clams. Cover and cook just until clams open, 4 to 5 minutes. Discard unopened clams.
3. Stir in butter and parsley leaves and stems. Add pasta and toss to coat, adding reserved pasta water 1 tablespoon at a time, until sauce is loose and creamy. Season with salt and pepper.

Cook's Notes :
Clams are naturally salty, so taste the finished dish before seasoning with any additional salt.

The Comfort Food-ie

What he doesn't know won't kill him. Did you spend all day in the kitchen preparing for this fab date? Absolutely not. But it sure looks that way.

Classic Pot Roast for the Slow Cooker

For pot roast -- a tough cut of beef braised until succulent and tender -- we start with a well-marbled chuck. Pair it with familiar carrots and potatoes.

Total Time : 5 hrs 15mins
Prep : 15 mins
Servings : 6

Ingredients

• 1 tablespoon plus 1 teaspoon cornstarch
• 3/4 cup low-sodium chicken broth
• • 3 tablespoons tomato paste
  • 1 pound small Yukon Gold potatoes, scrubbed and halved
  • 2 large carrots, cut into 2-inch pieces
  • 1 medium yellow onion, cut into 1/2-inch wedges
  • 2 tablespoons Worcestershire sauce
  • Coarse salt and freshly ground pepper
  • 1 beef roast (3 pounds), preferably chuck, trimmed of excess fat
  • 4 garlic cloves, mashed to a paste

Directions

1. In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
2. Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.

The Pasta Guy

We know you love wings, but it's not exactly good date food -- there's way too much potential for a saucy disaster. This easy-to-eat and easy-to-cook risotto recipe is a better way to go.

Asparagus-and-Lemon Risotto

Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.

Total Time : 10 mins
Servings : 1

Ingredients

• 6 cups vegetable stock, preferably homemade
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 1 cup Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
• 1 cup thawed frozen peas
• 1 teaspoon grated lemon zest, plus more for garnish
• 2 tablespoons fresh lemon juice
• 1 cup chopped fresh flat-leaf parsley leaves
• 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
• Coarse salt and freshly ground pepper

Directions

1. Bring stock to a simmer in a medium saucepan.
2. Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
3. Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
4. Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

 

[Bacon Girl]

The Gourmet

Making food that is bound to get stuck in your teeth is a date no-no. Go for a safer alternative with this ham-and-sage stuffed chicken.

Deli ham partners with bread and sage in a stuffing for chicken breasts. The on-hand side is sauteed broccoli with garlic and vinegar.

Ham-and-Sage-Stuffed Chicken with Broccoli

Total Time : 30 mins
Prep : 30 mins
Servings : 1

Ingredients

• 4 slices white sandwich bread, cut into cubes (about 2 1/2 cups)
• 2 ounces sliced deli ham, roughly chopped
• 1/2 teaspoon dried rubbed sage
• 4 tablespoons olive oil
• Coarse salt and ground pepper
• 4 boneless, skinless chicken breast halves (6 to 8 ounces each), thawed if frozen
• 2 packages (10 ounces each) frozen broccoli florets, thawed
• 2 garlic cloves, minced
• 1 tablespoon white-wine vinegar

Directions

1. In a medium bowl, combine bread, ham, sage, and 2 tablespoons oil; season with salt and pepper, and set aside.
2. Lay chicken flat on a work surface. Using a paring knife, cut a 2-inch-long slit in the thick side of each breast half. Insert knife, and pivot, carefully forming a deep pocket without enlarging opening (or piercing through opposite side). Stuff each pocket with bread mixture, packing tightly; season chicken with salt and pepper.
3. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook until browned on one side, 6 to 8 minutes. Turn chicken over; cover skillet, and reduce heat to medium. Cook until chicken is opaque throughout, 6 to 8 minutes more. Transfer to a plate (reserve skillet); cover with aluminum foil to keep warm.
4. Heat remaining tablespoon oil in skillet over medium-high; add broccoli and garlic. Cook, tossing, until broccoli is warmed through, 4 to 6 minutes. Remove skillet from heat; stir in vinegar. Serve stuffed chicken with broccoli.

Cook's Notes
Our method for cooking frozen broccoli ensures fresh flavor every time. Frozen green beans or mixed vegetables would be equally tasty.

The Hearty Hunk

This chicken and artichoke lasagna will be more than enough for both of you. Give him a little something to take home.

This comforting twist on lasagna is a great way to use up leftover chicken.

Chicken-and-Artichoke Lasagna

Total Time : 1 hr
Prep : 20 mins
Servings : 6

Ingredients

• 3 tablespoons unsalted butter
• 2 stalks celery, sliced 1/4 inch thick
• 1 yellow onion, diced medium
• 5 tablespoons all-purpose flour
• 3 1/2 cups chicken broth
• 3 cups shredded cooked chicken
• 1 1/2 cups roughly chopped marinated artichoke hearts, divided, plus 1 tablespoon marinade
• Salt and pepper
• 1 cup fresh breadcrumbs
• 6 no-boil lasagna noodles

Directions

1. Preheat oven to 375 degrees. In a saucepan, melt butter over medium. Add celery and onion; cook until translucent, 5 minutes. Stir in flour and cook 1 minute. Increase heat and slowly stir in broth. Bring to a boil, stirring, and cook until liquid thickens, 1 minute. Remove from heat. Stir in chicken and 1/2 cup artichokes; season with salt and pepper. Mix breadcrumbs with marinade; season with salt and pepper.
2. Spread 1/2 cup chicken mixture in a 2-quart baking dish. Top with 2 noodles and 1 1/2 cups chicken mixture; repeat. Top with remaining 2 noodles, chicken mixture, and 1 cup artichokes, then scatter breadcrumbs on top. Bake until top is deep golden brown, 30 minutes. Let cool 10 minutes.

The Great Cook

Is your future with him a toss-up? It might be if he has some serious pizza skills. This DIY date idea gives you dinner and something to do. Just chop up a bunch of toppings and go at it.

The sauce and toppings can be prepared up to two days ahead. If you make only one pizza, freeze the other half of the dough in a resealable plastic bag for up to three months.

Skillet Pizza with Eggplant and Greens

Total Time : 2 hr 20 mins
Prep : 40 mins
Servings : 2 - 10" pizzas

Ingredients

Dough

• 2 3/4 cups all-purpose flour, plus more for dusting
• 2 teaspoons coarse salt
• 1 teaspoon instant dry yeast
• 1/4 cup extra-virgin olive oil sauce
• 2 tablespoons extra-virgin olive oil
• Pinch of red-pepper flakes
• 1/2 small onion, finely chopped
• 1 can (28 ounces) diced tomatoes
• Coarse salt and freshly ground pepper

Toppings

• 1 eggplant (about 12 ounces), stemmed and cut lengthwise into 1-inch-thick slices
• Coarse salt
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, thinly sliced
• 1 bunch Swiss chard, stems removed, cut into 2-inch pieces
• 12 ounces provolone, thinly sliced
• Fresh oregano leaves, for serving

Directions

1. Dough: Stir together flour, salt, yeast, and 1 1/4 cups water in a large bowl until dough is very sticky. Cover with plastic wrap; let stand 12 to 18 hours at room temperature.
2. Sprinkle dough with flour. Divide in half. Divide oil between two 10-inch ovenproof nonstick skillets (preferably cast iron). Swirl to coat. Add dough to each skillet; turn to coat with oil. Gently flatten dough with your hand. Cover; let rise in a warm spot until doubled in bulk, about 2 hours.
3. Sauce: Meanwhile, heat oil in a medium pot over medium heat. Add pepper flakes and onion. Cook, stirring, until onion is tender, 6 to 8 minutes. Add tomatoes and juices. Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly reduced, about 20 minutes. Let cool slightly. Puree sauce in a blender, in batches (to avoid filling jar more than halfway), until smooth. Season with salt and pepper.
4. Toppings: Meanwhile, preheat oven to 400 degrees. Place eggplant in a colander; season with salt. Let stand 30 minutes.
5. Rinse eggplant, drain, and pat dry. Arrange on a baking sheet; brush with 2 tablespoons oil. Roast, turning once, until very tender, about 25 minutes. Let cool slightly, then cut into 1/2-inch pieces.
6. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add garlic; cook, stirring, until fragrant, 30 seconds. Add chard in batches with 1 to 2 tablespoons water. Cook, stirring, until just wilted, about 5 minutes. Season with salt. Let cool.
7. Preheat oven to 475 degrees with rack in lower third. For each pizza, press dough until it touches edge of skillet. Ladle 3/4 cup sauce over dough, leaving a 1/2-inch border. Top with 3 ounces cheese. Add 1/2 cup each chard and eggplant. Top with another 3 ounces cheese. Bake until crust is golden brown and cheese is melted, about 18 minutes. Sprinkle with oregano; serve.

 

[Bacon Girl]

The Trendy Eater

Show him you aren't afraid to experiment (in the kitchen that is) with this modern egg bowl.

Chef Camille Becerra poaches her eggs in a deep pot because they take on a teardrop shape when they plunge into the water. She uses mixes of grains, vegetables, and greens when serving this bowl at Navy, but you can use just one variety of each component. (It's a great way to use leftovers.) She also varies the savory yogurt, swapping out the sumac used here with a mix of mild spices or herbs, such as fresh dill or flat-leaf parsley, ground fennel or coriander seed, or a combination.

Anatomy of an Egg Bowl

Total Time : 40 mins
Prep : 20 mins
Servings : 1

Ingredients



Savory Yogurt

• 1 cup plain Greek yogurt
• 1 tablespoon plus 2 teaspoons ground sumac
• Pinch of flaky sea salt, such as Maldon
• 1/4 teaspoon agave syrup

Eggs

• White vinegar
• Coarse salt
• 4 large eggs

Greens

• 2 cups mixed fresh greens and herbs, such as watercress, flat-leaf parsley, chives, and scallion greens
• Extra-virgin olive oil
• Juice of 1 lemon
• Flaky sea salt, such as Maldon

Serving

• 2 cups mixed cooked grains, such as farro, quinoa, wheat berries, and red or brown rice
• 12 pieces mixed roasted vegetables, such as whole carrots, parsnips, turnips, and beets, and sliced butternut or acorn squash
• 1 ripe, firm avocado, peeled, pitted, and sliced
• Dried chili powder, preferably New Mexican

Directions

1. Savory yogurt: Stir together yogurt, sumac, flaky salt, and agave in a bowl.
   
   
2. Eggs: Fill a deep pot with water. Add vinegar (3 tablespoons per gallon of water) and salt. Bring to a boil, then reduce to a gentle simmer. Crack an egg into a small cup. Use a slotted spoon to stir water into a tornado effect, then quickly slide egg into center. Cook until white is just set, 2 to 3 minutes. Transfer to a paper-towel-lined plate with a slotted spoon. Repeat with remaining eggs.
   
   
3. Greens: Toss together greens, oil, lemon juice, and flaky salt in a bowl.
   
   
4. Serving: Divide grains, vegetables, greens, yogurt, and avocado among serving bowls. Top each with an egg and sprinkle with chili powder. Serve immediately.
   

The Classic Guy

This foolproof chicken parmesan over spaghetti is a classic date-night meal you both will love. Cue the mood lighting.

The main components of this dish, the sauce and the chicken, can be prepared in advance. When you're ready to eat, simply assemble and bake.

Chicken Parmesan

Servings : 6

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, minced
• Pinch of crushed red pepper flakes
• 1 28-ounce can tomatoes, lightly pulsed in a blender or food processor
• 2 teaspoons coarse salt
• 3 pounds boneless, skinless chicken breasts (3 whole breasts, split down the middle)
• 1/2 cup plain breadcrumbs
• 3/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter, plus more if needed
• 1 1/2 pounds fresh mozzarella cheese, sliced thin

Directions

1. Heat a saucepan over medium-high heat and add 1 tablespoon of the olive oil, the garlic, and the red pepper flakes. Stir for 30 seconds. Add the tomatoes and 1/2 teaspoon of the salt. Simmer for 30 minutes.
2. Meanwhile, working on a large surface covered in baking parchment or plastic wrap, lay down the chicken breasts. Using a sharp slicing knife, cut each piece in half horizontally through the middle.
3. In a large prep pan or dish, combine the bread crumbs and 1/2 cup of the Parmesan cheese. Spread out to cover the whole bottom of the pan. Lay down as many chicken breasts as will fit on the mixture. Sprinkle salt and pepper over each piece and turn over, completely coating with the breadcrumb mixture. Repeat the process with the remaining pieces of chicken.
4. Heat a large skillet over medium-high heat. Swirl in 2 tablespoons of olive oil, along with butter, to coat the pan. Add the chicken breasts in one layer and cook until golden, about 3 minutes on each side. Remove and repeat the process for the remaining chicken, adding a little oil and butter to the pan as needed.
5. Preheat oven to 400 degrees. Spoon some tomato sauce into a greased 9 x 13-inch baking dish to cover. Layer in the chicken pieces and top with mozzarella slices. Spoon over about 1 1/4 cups more sauce, and sprinkle on the remaining 1/4 cup of Parmesan cheese. Bake until golden and bubbling, 30 to 35 minutes. Let rest for at least 15 minutes before serving.

 

[Bishamonten]

Threads by @Bacon Girl are amazing, gotta dig her old posts

 

[Ankita]

Nice recipe. I would like to prepare

 

[kotta]

Nice

 

[Braj33]

You're pretty good in the kitchen (if you do say so yourself), so why not show off your skills! You know what they say about the way to a man's heart....Here's a fancy (-looking) dinner dish for every kind of palette and any kind of guy.

The Meaty Man!

If the "steaks" are high for your next date, bring out this classic meat-and-potatoes meal. It's a legit dish that you can make in an hour!

This steak dinner should satisfy the hearty appetites in your family.

Steak with Wine Sauce and Potato Gratin

Total Time : 1 hour
Prep : 40 mins
Serving : 1

Ingredients

• Butter, for baking dish
• 1 1/2 cups heavy cream
• 5 ounces soft goat cheese, crumbled
• 1 garlic clove, minced
• Coarse salt and ground pepper
• 1 1/2 pounds baking potatoes (about 3)
• 4 flatiron or top blade steaks (6 to 8 ounces each and 1 inch thick)
• 1 cup dry white wine
• 1 tablespoon Dijon mustard
• 2 tablespoons capers, drained

Directions

1. Preheat oven to 375 degrees. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper.

2. Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture as you work. Bring to a boil. Reduce to a simmer; cook until potatoes are crisp-tender, 12 to 15 minutes.

3. Transfer mixture to prepared baking dish; using a spatula, press potatoes into cream to cover. Place dish on a rimmed baking sheet; bake until golden and potatoes are tender, 20 to 25 minutes.

4. 15 minutes before potatoes are finished baking, heat a large skillet over medium-high. Season steaks on both sides with salt and pepper; cook, 6 to 7 minutes per side for medium-rare (if browning too quickly, reduce heat when cooking second side). Transfer to a plate, cover loosely with aluminum foil, and set aside. Keep skillet with any browned bits for wine sauce.

5. Make wine sauce: Add wine to skillet; boil over medium-high heat until syrupy, 3 to 4 minutes. Whisk in mustard. (For a smoother sauce, pour mixture through a fine-mesh sieve, discard any browned bits, and return liquid to skillet.) Stir in capers and any juices from resting steaks; season with salt and pepper. Serve steaks with wine sauce and potato gratin.


The Seafood Lover

Spice up the night with a zesty clam bake. This 25-minute meal will give you plenty of time to freshen your mascara and shove everything in the closet.

Turn up the heat on spaghetti alle vongole with a generous dose of red-pepper flakes. Serve it on Valentine's Day, or better yet, make it a date -- and make it together.

Spicy Clams with Spaghetti

Total Time : 25 mins
Prep : 25 mins
Servings : 2

Ingredients

• Coarse salt and freshly ground pepper
• 8 ounces spaghetti
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red-pepper flakes, plus more for serving
• 1/4 cup dry white wine
• 18 littleneck clams (about 1 1/2 pounds), scrubbed
• 1 tablespoon unsalted butter
• 1/4 cup fresh flat-leaf parsley leaves, chopped, plus 1 tablespoon thinly sliced stems

Directions

1. Bring a medium pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water; drain.
2. Meanwhile, heat oil in a large pot over medium heat. Add garlic and red-pepper flakes and cook, stirring, 30 seconds. Add wine and bring to a simmer. Increase heat to medium-high and add clams. Cover and cook just until clams open, 4 to 5 minutes. Discard unopened clams.
3. Stir in butter and parsley leaves and stems. Add pasta and toss to coat, adding reserved pasta water 1 tablespoon at a time, until sauce is loose and creamy. Season with salt and pepper.

Cook's Notes :
Clams are naturally salty, so taste the finished dish before seasoning with any additional salt.

The Comfort Food-ie

What he doesn't know won't kill him. Did you spend all day in the kitchen preparing for this fab date? Absolutely not. But it sure looks that way.

Classic Pot Roast for the Slow Cooker

For pot roast -- a tough cut of beef braised until succulent and tender -- we start with a well-marbled chuck. Pair it with familiar carrots and potatoes.

Total Time : 5 hrs 15mins
Prep : 15 mins
Servings : 6

Ingredients

• 1 tablespoon plus 1 teaspoon cornstarch
• 3/4 cup low-sodium chicken broth
• • 3 tablespoons tomato paste
  • 1 pound small Yukon Gold potatoes, scrubbed and halved
  • 2 large carrots, cut into 2-inch pieces
  • 1 medium yellow onion, cut into 1/2-inch wedges
  • 2 tablespoons Worcestershire sauce
  • Coarse salt and freshly ground pepper
  • 1 beef roast (3 pounds), preferably chuck, trimmed of excess fat
  • 4 garlic cloves, mashed to a paste

Directions

1. In a 5- to 6-quart slow cooker, stir together cornstarch and 2 tablespoons broth until smooth. Add remaining broth, tomato paste, potatoes, carrots, onion, and Worcestershire. Season with salt and pepper and toss.
2. Season roast with 1 teaspoon salt and 1/2 teaspoon pepper, and rub with garlic. Place on top of vegetables. Cover and cook on high until roast is fork-tender, 5 hours (or 8 hours on low).
3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; skim fat from pan juices, then pour through a fine-mesh sieve, if desired. Serve roast and vegetables drizzled with juices.

The Pasta Guy

We know you love wings, but it's not exactly good date food -- there's way too much potential for a saucy disaster. This easy-to-eat and easy-to-cook risotto recipe is a better way to go.

Asparagus-and-Lemon Risotto

Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.

Total Time : 10 mins
Servings : 1

Ingredients

• 6 cups vegetable stock, preferably homemade
• 1/4 cup olive oil
• 1 small onion, finely chopped
• 1 cup Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
• 1 cup thawed frozen peas
• 1 teaspoon grated lemon zest, plus more for garnish
• 2 tablespoons fresh lemon juice
• 1 cup chopped fresh flat-leaf parsley leaves
• 1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
• Coarse salt and freshly ground pepper

Directions

1. Bring stock to a simmer in a medium saucepan.
2. Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
3. Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
4. Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

Yummy

 

[Indrajith]

If u can cook all these 10 dishes , then i will ask u for a 10 date night