Last steps of making vegetarian risotto, adding fresh organic herbs from the garden. Garnish with grated local, grass raised, organic cheese, if you want it.
Stock made with some of my winter CSA share organic carrots, dried shiitakes, celery and onions.
Local organic asparagus and shiitakes, with saffron : YUMMY Vegetarian Risotto
Gluten Free, too!
As the seasons change, I enjoy mixing and matching seasonal vegetables in the stock as well as in the risotto.
This is one of the recipes I will be teaching for a private zoom class in honor of a Bachelorette party.