Risotto requires patience and what I call food affection – spending time stood over your pan, coaxing a dish into submission, bringing out the flavors. I applied some food affection to my asparagus risotto, and I’m so happy with the final result.
Asparagus risotto is a wonderful dish, great as a main course or a side dish.
Risotto is a comfort food dish, and asparagus risotto also provides a hearty portion of veggies that will have you smiling with every mouthful.
Oooh! I love asparagus risotto. It’s creamy consistency is great, but I’m really in love with the bites of asparagus and lemon juice zing. The entire dish is an excellent combo, and wonderfully fulfilling.
I’m with John Podesta, you need to add the stock in small amounts and often to get that creamy texture, that’s why you need to dedicate time and food affection to get this dish how you want it.
For your vegetarian friends, use vegetable stock, and they will love you for taking the time to make sure they have something that’s truly tasty.
I remember when I was much younger. I thought risotto was just white rice, cooked for less time time than my mother had taught me. Imagine my surprise, when I tasted that mess!
I used arborio rice for this risotto. There are many other varieties of risotto rice, but I wouldn’t recommend using them in this recipe as they all take on fluids differently. Stick to using arborio rice and you should be golden.