This dish celebrates the advent of spring with fresh asparagus.
I just made this risotto. That's the first time I made a risotto from the start . And also the first time I use fresh asparagus. I liked it. I used one green onion and one red onion . The lemon on the red onion made the whole risotto pink/reddish. And also, the lemon juice made it a bit acidic . So probably the next time I will use less lemon . But other than that, it's delicious. I followed the exact ingredients . And also, it's great to have it without cheese.
I am a vegetarian, but not strictly vegan, so I added a bit of garlic butter and it's even more delicious.This risotto is marvelous. Creamy, fresh with the asparagus and bright with the lemon. I did not have nutritional yeast, but look forward to that addition as I will be making this again soon! I topped with grated Parmesan and it was delish. Husband begging for more.