Asparagoose!

You may remember that I have already made the Lemon Risotto recipe in Cupboard Love. And you may also recall that I didn't like it --- at all! It was way too tart and lemony for my taste. I had thought it was because there was no stock used, only some water. So it felt like I was brewing risotto in lemon and water!

Since the risotto has a couple of variations, I had a second chance to redeem the recipe! I decided to do the very Spring-like asparagus variation -- or should I say asparagoose, which is how it is pronounced by a funny little French chick I used to know.

75. Lemon Risotto (asparagus variation) - *Risotto*

The variation for the recipe is very similar to the original, but instead of only sweating some onions in oil, this time some chopped asparagus is added along with the onions.


Then, I added the rice and lemon zest and juice. (To reduce the Tea o' Lemon taste, I only added half of the lemon's zest and juice.) I continued to cook the risotto in vegetable stock, instead of water. I am really getting my risotto technique down as it took about 15 minutes and I barely used half of the stock - go Ilana! Next time I think I will only use 1/2 liter of stock -- I like to live dangerously!

The butter and parmesan (severely reduced amount) was added at the end and the risotto was left to sit covered for just a few minutes!

While the risotto was resting, I made a little side dish just for the heck of it.

Wilted spinach and butter beans sautéed in a bit of butter and oil, and then sprinkled with sumac! Yummy!

And here's the risotto too!


Woohoo! Success with lemon risotto - ok so, mental note: less zest and juice and use veg stock. Fantastic!