Spring Risotto

• 23 April 2009



































This is a delicious recipe to make and nicely incorporates those yummy Spring vegetables prevalent at the market (asparagus, leeks, peas). If you're not a lemon fan consider going easy on the lemon zest; if you're a big fan of lemon, stick to the recipe. Don't allow yourself to be intimidated by risotto--it's really just chopping and stirring. Risotto doesn't require a lot of skill necessarily, just attention! My kids love to sit on the counter and stir for me, which works out nicely for both of us :)

One other note...risotto is incredibly filling and I think you'll find a little goes a long way. Traditionally, risotto is more of a side dish, or at least a smaller course; however, we enjoy it as a main course (this is a good one to add to your list of vegetarian meals) with salad and crusty bread.

Happy Spring!

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