Risotto is a really adaptable dish that you can make with whatever you have to hand. In my case this meant asparagus, a few frozen peas and left over chicken from this weeks roast. What really makes a risotto though is the stock you use to flavour the rice and the herbs at the end to bring out the flavours. You can, of course, use butter and parmesan at the end to add richness, but I chose not to wanting this risotto to be clean tasting and for the parsley and tarragon that I added at the end to shine and enhance the asparagus. In fact this whole dish is layered through with herbs and that is what I wanted to highlight. I like the texture of my risotto to be soup-y but if you prefer a more solid texture then just add less liquid. Continue reading
Asparagus, Pea and Herb Risotto
