Asparagus and Ham Risotto; pansies — 1 Comment

  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 love getting your comments; I read them all. I also answer them all - eventually.....

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