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!

6 comments:

  1. My daughter's favorite meal is butternut squash risotto so I'd love to add a spring risotto to the mix. Thanks for link.

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  2. PERFECT! I was just going to look for something to make with asparagus since it's on sale. This looks delicious!

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  3. I love risotto as a main dish. It was my first meal in Italy. I'd love to try this one.

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  4. I haven't made a risotto dish yet but this one is tempting! Thanks for the recipe!

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  5. I am totally a risotto girl, I'm all about finding and trying out new recipes, this one looks fresh, healthy, and perfect for a sunny Spring day, thanks I'll try it out!

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Thanks so much for taking the time to drop a line. I really appreciate it!

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