I really don’t understand how it’s already mid-April. How did this happen?! Over the weekend, I came to the realization that summer is right around the corner and I haven’t fully taken advantage of spring vegetable season. I’ve made Brussels sprouts once this spring. Once! And I’ve made a whopping two asparagus recipes. So I thought I’d remedy that by making an asparagus risotto.
I rarely make risotto because I find the whole stirring-and-ladling thing incredibly boring, but I’ll happily make an exception for asparagus risotto. Plus, it gave me the opportunity to stand at the stove and enjoy a rerun of The Real Housewives of Atlanta reunion. You have to watch those things twice to really absorb what transpired, you see.
While I’ve posted an asparagus risotto recipe here before (Farro Risotto with Wild Mushrooms and Asparagus, in case you’re wondering), that recipe was more rustic and hearty, while this risotto is a little lighter and more refined–I think it’s the addition of the lemon juice and zest, which adds a bright note that perfectly compliments the asparagus.
Go to Lemony Asparagus Risotto recipe
But wait! This recipe is a two-parter! It’s a cliffhanger, if you will. Like an episode of Dynasty, but with less Alexis Carrington and more asparagus.
Come back next Monday Click here to find out what happens to the leftover Lemony Asparagus Risotto. (Spoiler alert: It’s delicious!)
If you can't find thin asparagus, steam it before adding it to the risotto.
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