Risotto with Asparagus
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- Recipe categories: Rice, Vegetables, Asparagus,
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Average Rating:
Total Reviews: 11
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By jfcosler_11811577
Durham, NC
on May 21, 2012
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did not like this at all!
and, it takes forever to make, as one might expect with risotto. the times that FN gives are way off!
By CMG84
on June 05, 2011
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Light and tasty! Very filling but not hardy the way I prefer risotto. Will make again but it won't be at the top of my recipe list.
By Lin Clark
Galway, Ireland
on May 31, 2011
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This was inedible for both my husband (who eats most anything and myself. It was bland and had a slightly off-putting aftertaste.
By Renbo
Central Tx, Tx
on May 08, 2011
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I rarely cook. However, for my wife for Mother's day,I tried this recipe. Had to substitute a few things, so didn't turn out just like the real one. But my wife "loved it" it tasted great. I went out later and bought all of the ingrediants. I am looking forward to trying it again.
By dougz
New Jersey
on May 03, 2011
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Using the Asparagus stalks to make the broth was a unique touch - this was my best risotto ever !
By RClas104
on May 02, 2011
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This recipe is easy to make and the flavors are wonderful together. We made it for Easter dinner and it went over very well.
By maggiecooks
on March 21, 2011
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this is one of the best dishes I've ever made. my daughter has prepared it for her friends... a huge hit
it doesn't need the lettuce or the robiola cheese
just delicious
By ozmar101977_8587495
Dublin, CA
on January 22, 2011
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MADE THIS FOR NEWYEARS, EASY AND TASTED FANTASTIC
By cautsler_10230150
Anchorage, AK
on April 24, 2010
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This was yummy and packed full of flavor. I did't add all the broth so it stayed pretty thick rather than 'soupy'. I'd never made risotto before and my arm got tired!, but I was pretty impressed on the whole.
By catherine.orosz...
Rockaway, NJ
on March 21, 2010
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My mouth has been watering for this dish ever since I saw it in the latest magazine. I cook for two, so I cut the recipe in half and it worked fine. I prefer the very thin variety of asparagus, so there's little or no peeling of the bottom of the stalks involved. The taleggio cheese adds a salty zing. I'm definitely making this recipe again!