Leek and Dolcelatte Risotto. Asparagus.

These photos look like faded old menu shots, which I quite like

It’s a simple, quick risotto

Sweat buttered leeks and asparagus butt-ends with thyme

Add the rice and coat in the butter

Ladle in hot stock until the rice is al dente

Then finish by melting some hunks of strong but silky Dolcelatte into the risotto and adding chives

Served with asparagus spears fried in lemon zest on top

Really comforting, strong and creamy with a fresh, zesty asparagus to cut through


2 thoughts on “Leek and Dolcelatte Risotto. Asparagus.

  1. I had a pesto, sausage and cheddar cheese toasted sandwich on two slices of bread that defrosted on my walk home. It’s going to be tough to beat tonight but i think i saw some potato waffles in the freezer so i won’t act so brash about it just yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s