Saturday, August 13, 2011

Herb risotto

One of the most amazing things about gardening is being able to cut handfuls of fresh herbs whenever you want. When we returned from our vacation in New Orleans, there wasn't much in the house (we'd cleaned out the refrigerator before we left), and were expecting houseguests in a few days--so I wanted to wait until the last minute to go grocery shopping.

So I made herb risotto for dinner, using pantry staples (arborio rice, an onion, chicken broth, parmesan) and handfuls of fresh herbs from my backyard: parsley, basil, chives, tarragon, hyssop, marjoram, thyme, and mint.

I made a standard risotto and threw all the herbs in at the last minute. The great thing about this is that you can use whatever you have on hand, and it will still be marvelous.

1 comment:

  1. I agree about the fresh herbs .They always add special touch to food.And risotto needs jsut a little of white wine but I think with all the herbs it would have tasted great:)