Friday, 14 October 2016
Tuesday, 11 October 2016
Aparagus and Tender Stem Broccoli Risotto
People think risotto is really complicated but it really is very simply and versatile. It's great for using up bit's and pieces in the fridge, vegetables, meat, poultry and fish. This risotto is one of my favourite's and enjoy it equally with salmon, sea bass or chicken for something different and to please the other half. I tend to serve it on a bed of baby spinach which wilts down with the heat from the plate and risotto but doesn't go mushy as it would if cooked fully within the dish.
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