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Asparagus and Ham Risotto; pansies — 2 Comments

  1. Oh come on!! No fair flaunting the fact that you have had asparagus for so long that this was made with the last of it! We’re just starting to see asparagus in the market now.

    The risotto sounds great!

    Have you tried pureeing the stems of raw asparagus with a little water and adding that to the risotto just at the very end of cooking? The puree adds the slightest hint of spring green colour to the risotto. Not all of the stalks get completely pureed but they are still very pleasing: slightly crisp and tender and tasting remarkably of delicate onion.

    • I haven’t tried that! Why haven’t I tried that!!! Well, now I’ll have to make a note to try it next year as all we are getting now is white and the raw stems would be quite inedible – and no pretty green color 😉

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