Could NOT resist that asparagus at the stoopidmark
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cookessentials,
May 11, 11:58pm
The riisotto that I make is nice and green as you remove the tips,then steam the spears till tender,pop them in the whizz along with chicken and vege stock and blitz. You then gently heat this thick stock and add ladle by ladle to the rice. The tips are steamed for 1 minute,then plunged into icy water and reserved to stir through the risotto just before serving.
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