Carrot, Celery and Nasturtium Risotto

Preparation info

  • serves

    4 to 6

    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

One of the nicest risottos I have ever eaten was in Florence, and it couldn’t have been simpler – no expensive foie gras, truffles or porcini, just finely diced carrots and celery. I have taken it one step further with the addition of golden nasturtium flowers, which somehow enhance the rusticity of the dish. A deep, heavy frying pan is needed for cooking risotto.