Last night's dinner:
The pesto chicken was just baked chicken thighs with pesto spread under the skin. I used about a tsp of pesto per thigh - and I think I could have even doubled it.
This was my second attempt at making risotto. I tried last year and produced something gray and inedible. But I watched Mario Batali make it three times in the Times Minimalist video and felt ready to try myself. I skipped the asparagus puree step - I thought it would make too many dirty dishes. The risotto was quite tasty - but I still think some more practice might be in order.