So I’m browsing through the fridge looking for stuff to throw into the risotto that I’m making for lunch. (A favorite risotto of mine is a lemon/rosemary/asparagus one).
I have a big ol’ bag of fresh spinach. Think that I should add it to the asparagus one? or just the spinach and no asparagus? Any other risotto suggestions? (I once found a pumpkin risotto recipe. I was confused but intrigued, then propmptly lost the recipe).
I know there’s a legion of fine cooks out there, any thoughts, you guys?
While I have cooked my share of risottos, I have not tried one with spinach. I have, however, eaten my share that have spinach in them, and some were quite good. So why not try it?
I would suspect that the spinace would conflict with lemon. Ditto with rosemary. And probably with asparagus, too. So, as far as my tastebuds are concerned, I vote for doing something with the spinich that is new.
How about shredding some spinach, and including onions, muchrooms and a nice strong cheese, like a ripe parmesean? You could even cube some pork, ham, or chicken and include them, too.
Have fun!
WordMan , you confirmed my suspicsion on the spinach + asparagus thing. I just went w/ the standard asparagus variety.
I’m thinking that a spinach/roasted red pepper one would be tasty, though.