Normally I would post this in the morning but seeing as David has abandoned me to study and I am off to work (gak! more on that later) tomorrow morning I am using the most of my "alone time" tonight...until he comes downstairs to watch tv and eat cupcakes!!!
To celebrate St. Patrick's Day today (not that either of us is Irish) I created a Risotto Verde with asparagus, zucchini, peas and parsley all brought together with crispy salty bacon, some ricotta and just a hint of chili flakes. Hardly dancing a jigg in the street funneling Guiness down our throats, but a nice Italian twist on green food for this holiday!
A little hint if you haven't made risotto with asparagus before...chop the stalks up into rounds about 1/2 a centimetre and put them in when you add the stock, this will cook the tougher bits of the stalk while cooking the rice (and a bit of the flavour will seep out into the rice) and then put the tender tips in closer to the end of the cooking process so they don't over cook and get mushy (ick!!)