Wotta risotto!
Purists would hold up their hands in horror but............
I have some risotto rice that expires next month, so I thought I should start using it up.
However, I have very little in the fridge in the way of fresh veg, etc., at the moment, so I thought I'd experiment.
I had garlic but no onions.
I had fresh asparagus.
I had fresh chervil.
I had halloumi cheese and Parmesan.
So.........
I gently softened the chopped garlic - 4 cloves, as no onion) in a little butter and olive oil, then added the rice, and proceeded to make the risotto as usual, using hot stock (veggie stock cube).
Meanwhile, I cut the asparagus into inch pieces and sautèed it gently in a little more olive oil.
When the rice was done, I stirred in the cooked asparagus, the diced halloumi, and the grated Parmesan, cooked it gently a little longer, to soften the halloumi, and then just before serving, I stirred in the chopped chervil.
And do you know, it was delicious!
Each ingredient had its own delicate flavour, but none was overpowering, so the overall effect was subtle but yummy!
Who needs recipes!