I might be getting a little bit a head of myself with this recipe. Asparagus risotto could probably be considered more of a spring dish but what can I say, I’m a little anxious for spring to get here. So last week when it was particularly rainy and cold, I decided to make us a little taste of spring with this creamy risotto with sauteed asparagus and mushrooms.
I haven’t made a risotto since this little teenybopper episode. I don’t know why. Seriously there is not much better than a perfectly cooked risotto. The way the rice absorbs the wine and the hot broth allows it to become scrumptiously creamy without a drop of cream. And if they keep turning out like this one, risotto will be at the top of my favorite meal list in no time.
Note: To make this vegetarian simply use vegetable broth instead of chicken broth.
A decadent ice cream cake with vanilla bean ice cream, Thin Mint cookies, Andes Mints and hot fudge.
Tender pot roast coated in Cajun seasoning and served with a tomato gravy.
Wontons filled with a delectable mixture of cream cheese, kale and spinach then fried until golden brown and crispy.
Cast iron skillet pizza topped with homemade marinara, loads of mozzarella cheese, sliced onions and succulent meatballs.
A hearty vegetarian sandwich with falafel, lettuce, tomatoes, tzatziki and chili garlic sauce.
A creamy, tangy, Greek yogurt dip with dill, garlic and cucumber.
My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
Have new recipes emailed to you.