Everyone’s cooking risotto at the moment it seems, and since pasta now sits in the negative column of my diet plan I am increasingly turning to rice as a way of getting that satisfactory carby bloated feeling of gastronomic satiation. British asparagus is in its prime right now and broccoli is nice for a bit of crunch too. I unfortunately can’t have parmesan or butter, but frankly they aren’t wholly necessary if you’re working with a tasty stock, and doing without is that little bit healthier! I used the leftover stock from my chicken and chickpea casserole and just added some more water. Continue reading
