Lemony Asparagus Risotto

Recipe by Sylvia Fountain of Feasting at Home

Neither of my kids like risotto. I know, they’re crazy, right? But since they aren’t yet home from college for the summer, and because it rained like crazy for yet another full May day, tonight was definitely a night for rich and comforting risotto.

I totally loved this lemony asparagus risotto from Feasting at Home. www.feastingathome.com/lemony-asparagus-risotto/

It used beautiful fresh spring veggies and lots of lemon, so it had tons of flavor and a variety of interesting textures - creamy rice, crisp asparagus, and silky meaty mushrooms.

This recipe was a bit more intensive than I usually have time for on a typical weeknight, but as we had the luxury of a slower Sunday evening, it was definitely worth the extra effort. Her flavors were spot on, and by blending some of the blanched asparagus and adding it back in as a sauce at the end, she was able to give the feel of a creamy sauce without using dairy. I also omitted the oil, so this recipe included only the rice, veggies, and broth. It still had the feel and taste of typical decadent risotto, but with much fewer calories and zero guilt.

The optional mushrooms really made the dish, and I encourage you take the extra time to include them. I couldn’t find the Maitake mushrooms she called for, so I used Shiitake instead, and they were delicious. We topped our risotto with plant-based parmesan, for an extra flavor boost. www.thewell-nourishedbrain.com/blog/vegan-parmesan

This recipe made enough for two large dinner servings and a huge bowl of leftovers for lunch. Yay leftovers!

If you like risotto, I encourage you to give this one a try. We loved the fresh and bright flavors of asparagus, mushrooms, and lemon, and her use of blended asparagus to give the risotto a creamy indulgence without dairy was inspired. It’s amazing what you can do with just plants and a little creativity. Thanks for another great recipe, Feasting at Home!

Happy Eating!
🌱💕