Thursday, 21 June 2012

Risotto. Comfort food extraordinaire

Just back from being a guinea pig for a group of Physios and other health care professionals. Was so pleased to be told by two of them that they have patients who read this blog. That is really heartening, as I never know who reads it or if they find it interesting
I have just made this Risotto,using chestnut mushrooms and spinach. I had some Pernod in the cupboard and used that instead of wine before I added the vegetables. The spinach went in at the end as it cooks so quickly. I also had a bit of smoked Applewood Cheddar that I put in instead of Parmesan and gave the finished dish a depth of flavour.

1 comment:

  1. Yum - I'm cooking risotto tonight using ham stock this time - not sure how it will turn out though - maybe a little sweet. Sarah