Rebecca makes a simple, delicious, vegetarian lunch for two using the season’s first batch of spring asparagus from the farmer’s market.
Tags: vegetarian lunch, Asparagus, s market, asparagus risotto
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How To Make Asparagus Risotto
Rebecca makes a simple, delicious, vegetarian lunch for two using the season’s first batch of spring asparagus from the farmer’s market.
Tags: vegetarian lunch, Asparagus, s market, asparagus risotto
Related posts:
corn is in season, and we roasted it and served it with tomato, cucumber, cilantro, limejuice, onion, roasted garlic, and home made italian dressing and topped with feta cheese! it made 11 or so hefty servings for about 5$ and i only had to buy corn and canned black beans.
Groovy.
@artfuse That is so awesome! I’ll try it out soon and let you guys know! I wouldn’t leave anything other than good comments cause I love the show! Thanks!
Wow, you need to be my cook haha jk but I am learning a lot from you, thanks for the videos!
Looks delicious, thank you! But one small request, could you please use a separate spoon when taste testing? I know it’s just for you and your bro (and maybe Humphrey), but it’s a good habit to teach your audience as well.
I love asparagus! I like to make a raw asparagus salad with radish. I cut everything in very thin slices, add fresh squeezed lemeon juice and a lot of parmesan cheese. Perfect for the hot season too!
@eggomymeggo Yep, that was me! Good eye! And thanks for the great comments on the episode, glad it hit a couple of your favorites! Let us know how it comes out if you make it.
I love risotto and i l-o-v-e asparagus, so this combines the two. Yeah! I don’t know if anyone will answer me but was Rebecca on Bobby Flay’s Throwdown for Hot Dogs? I just saw it, so I was curious?
You Guys Are Awesome
Meg
@azianangel9293 Nope! Nothing’s a must in cooking (baking’s another story). Change, adjust, and adapt it to suit your tastes!
looks so good!!! will definitely have to make this
thank you rebbeca for a great idea and a yummy lunch!!!!
wheres your bro???
is the saffron a must?
I’ve honestly never tried asparagus before. But this looks good enough I may try it now.
FOODWISHES with Chef JOHN is AWESOME just wanted to tell the other hungry people out there he’s awesome too!
@Seashellfin I used 1 cup of uncooked arborio rice, which expanded to between 3-4 cups. Plus 2 cups of asparagus, 1/4 cup of onion, and about 3 cups of vegetable broth. So the 1/2 cup of parmesan really stretches across quite a bit of risotto! Plus, there’s no butter in this dish, so the only ‘richness’ comes from the starches released by the rice and the parmesan. It might look like a lot but it blends in and becomes very subtle!
Squash fries & black bean burger patties (though beans aren’t a veggie)! It’s so tasty! & I can indulge in burgers & fries any day of the week without the guilt!
Perfect This is what my wife is getting for dinner tonight.
Looks good but you kind of drowned the risotto in parmesan.
I usually just saute mine with a little olive oil and some salt/pepper. It’s simple, but it gets my husband to eat it, so I don’t complain
what does saffron do?
Hmm…looks good…Maybe some herbs or some escarole..
finally some cooking!
that looks DELICIOUS
Asparagus is my favorite vegetable. I like it when I see good ways to use it