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Ingredients:

3 1/2 cups red bud
2 c risotto rice
4T miyokos butter
3T nice extra virgin olive oil
5 T dry white wine
Kombu dashi (~6c)
1/2 c parmigiano reggiano, plus some shavings

Two tiny bluets
Some kalette leaves
Birds’ foot violet

Notes:

Raw, redbud flowers taste like lettuce and cucumber and are very mildly sweet.

They really didn’t add to the flavor of the risotto rice. Bc I used kombu dashi instead of vegetable stock, the risotto mostly tasted like chicken and Parmigiano Reggiano.

I was also surprised by the color turnout - dusty rose and not bright pink. Oh well.