Springtime Asparagus Risotto.

Sometimes a manic desperation for risotto means you’ll resort to any means necessary, which includes substituting fresh lemon for sour mix because that’s all you have in your fridge.

Yeah, it happened. It was totally edible to boot. Always a plus in any recipe.


Asparagus Risotto, serves 4-6


1 cup Arborio rice

2 Tbs. unsalted butter

1 Tbs. olive oil

1 large shallot, finely diced

1-2 cloves garlic, grated (Use the amount of garlic you like)

zest and juice of 1/2 a lemon (Or 2-3 Tbs. sour mix)

4-6 cups hot stock or water

one bunch asparagus, washed and cut up into bite-sized pieces

salt and pepper, to taste

Parmesan cheese, to serve (optional)


1. In large pot, melt butter and oil together. Sauté shallot until soft, about 5 minutes, add garlic and cook for another two minutes. Add rice and toss to coat in the butter and oil. Allow rice to toast for two minutes. Add lemon juice and zest and cook until absorbed by the rice.


2. Ladle in hot stock or water a couple ladles at a time, and allow the rice to absorb the liquid in between additions. Stir frequently. When you get down to the last few ladlefuls, add the asparagus. This who process will take 20-25 minutes.

3. Season with salt and pepper to taste. Serve topped with a grating of Parmesan cheese if desired.


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