Okra

I recently stumbled across Okra in a local Tesco Express having never seen it before I had to buy it on the spot. After a little hunting on the Internet I found out that the seeds release a creamy sauce when cooked, perfect for a risotto!

I decided to go for an Asparagus, Rocket and Parmesan Risotto with the Okra as an extra bonus, my thinking was to leave out any mascarpone and let the Okra provide the sauce.

I couldn't find any recipe suggestions for using it in risotto so it was going to be trial and error. I decided to add it in at the beginning with the softened onions and before the arborio rice to give it plenty of time to cook and release the sauce. Although this worked well the sauce was released and the flavour combinations worked well together the okra itself was overcooked and turned grey, a little adjusting of the cooking time will be needed.