Today I decided to cook a simple risotto with some of the fresh herbs from my window sills. I take care of many herb pots this year and I’m really happy about it! I love to use them in my cooking. I took some photos for you to imagine them better; here they are:
I stir-fried the herbs in butter and mixed them with cooked risotto just before serving. Asparagus sauteed in butter made an excellent garnish, and young radishes from my garden decorated the dish beautifully – don’t you think?
Ingredients for 2 servings:
200g basmati (my favorite rice)
3 Tbsp unsalted butter
chicken or vegetable stock, freshly cooked
salt, to taste
1/2tsp freshly grated nutmeg
fresh herbs (lemon thyme, coriander, sage, lemon balm, rosemary, lemon verbena – you can, of course, use other herbs if you wish)
8 asparagus spears (or more), cleaned and trimmed
young radishes (for decoration – optional)
1. Melt a tablespoon of butter in your favorite risotto pan and add rice. Stir-fry for a minute, then pour in the boiling stock, reduce the heat to minimum, cover with a lid and let the rice absorb the liquid. I always cook my risottos like this, using the so-called absorption method. The rice should be cooked “al dente”. Once cooked, check for salt and add the freshly grated nutmeg. What a wonderful aroma!
2. While the risotto is cooking, melt a tablespoon of butter in a large frying pan and sautee asparagus spears on medium heat. Flip them around every now and then. They should be done in 7-10 minutes. Season them with a bit of salt and transfer onto a plate.
3. In the same frying pan melt the remaining tablespoon of butter and stir-fry the fresh herbs. It will take 10-15 seconds. Add the fried herbs to your risotto and mix to combine. Serve and garnish with sauteed asparagus spears. Top the risotto with radishes, if you wish. Enjoy your spring dish!