Today I made the Risotto Verde (page 179) and it came out very creamy. I think I added too much liquid but it still tasted wonderful. It's full of herbs, fennel and yellow bell pepper. Since it's still summer here, I used the variation which calls for olive oil and coconut milk. I served it with an Italian spiced Cannellini bean burger and a salad.
Wednesday, September 22, 2010
Risotto Verde (Green Risotto)
Today I made the Risotto Verde (page 179) and it came out very creamy. I think I added too much liquid but it still tasted wonderful. It's full of herbs, fennel and yellow bell pepper. Since it's still summer here, I used the variation which calls for olive oil and coconut milk. I served it with an Italian spiced Cannellini bean burger and a salad.
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