Friday, 30 May 2008

Asparagus risotto

After picking our own asparagus last weekend and watching the first episode of River Cottage Spring. I now had a taste for it. So for dinner tonight we had Nigel Slater's asparagus and lemon risotto from The Kitchen Diaries book. Its very simple just add asparagus (which have been prepared and chopped into bite sized pieces) after adding the first couple of ladles of stock. When the rice is cooked, stir in some parmesan and the juice and rind of a lemon.

As the asparagus season is so short you really need to make the most of it. I am sure that I will post more asparagus recipes before the season is over.

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