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Asparagus and Chicken Risotto
Posted By Kerri
I spotted the first of the English asparagus in Waitrose yesterday so eagerly grabbed some without giving much thought to what I was going to use it for. It seemed too early for asparagus but looking back at last year’s posts, we had the first of the season on the same week of the year.
These were fairly large so I decided to chop them up and use them in a risotto, following our basic recipe. I’m glad I did because these were quite tough and a little bitter, unlike the sweet spears found later in the year.
Some chicken also went into the risotto, as well as some pheasant stock we made up a while ago. The pheasant stock worked well with the chicken and added a deeper, rounder note than the usual chicken stock. There was also some thyme but it got a bit lost amongst the bigger flavour of the stock. I would have liked some more sweetness too, the shallots I used didn’t provide as much as I thought they would.
Apr 15th, 2010
Well done on finding the first batch! I’ve been peering at the labels but haven’t seen any British yet…
.-= Alex´s last blog ..Miniature flower arrangement =-.
None in the Markets here yet still happily munching through the purple sprouting but can’t wait for asparagus- Looks Lush
.-= Becky´s last blog ..Teriyaki Mackerel with Purple Sprouting Broccoli =-.
Love the asparagus season! Don’t think I ever appreciated and looked forward to the asparagus season when living in Australia – the seasons are so clearly defined here that it makes you savour and enjoy everything at its best!
.-= LexEat!´s last blog ..How to feel better (or at least numb the disappointment) =-.
I spotted some in M&S last night too, Alex. They’re very big still though and have quite a bitter note to them so I don’t think it would do any harm waiting a bit longer.
Purple sprouting brocolli is a great alternative, Becky. I hadn’t thought of using it that way until I saw your eggs, really good idea.
Whereas in Australia it’s just warm all the time eh, Lex?! I do like the clearly defined seasons but I’d like a bit more sun too 🙂
I have always wondered what this vegetable tastes like. The tinned variety never inspires and it can not be bought fresh here. Looks like a lovely dinner
Where are you, Wizzy?
I think iron is one of the most common words used to describe asparagus but there is definitely a sweetness too, particularly later in the season.