Lemon Asparagus Risotto
Almost always this lemon asparagus risotto, especially when I spot those first gorgeous green stalks at the market. To make risotto, you need short or medium-grain Italian rice because it’s packed with starch. Mushy rice is a definite no-no!
Almost always this lemon asparagus risotto, especially when I spot those first gorgeous green stalks at the market. To make risotto, you need short or medium-grain Italian rice because it’s packed with starch. Mushy rice is a definite no-no!
Second, risotto needs to be served ‘all’onda,’ or ‘on the wave’. Instead, perfect risotto should be loose enough to flow gently across the plate when you serve it, like a creamy wave. If they’re super skinny, wait even longer, adding them just a minute or two before you’re done.
Fancy It Up with Simple Garnishes
This lemon asparagus risotto tastes fantastic straight out of the pan, but if you want to make it look and taste extra special, take one extra minute to garnish before serving. That’s exactly why I’ve pulled together this delightful collection of asparagus recipes, packed with fresh ideas for everything from irresistible appetizers to truly memorable main courses and sides.
