Spring Green Risotto

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I just finished eating this risotto and I love it! This is the second time I made it and I wouldn't change a thing. I always get a little stressed in the middle of the process when I'm trying to chop asparagus and stir at the same time, but that's probably just poor planning on my part. I highly recommend this recipe!

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This was my first stab at making risotto, and can I just say that it was better than anything I've ever gotten out! I made two substitutions: cream cheese for mascarpone and green onions for leeks (they were way to pricey. I just finished eating my second helping, and I really can't say enough about this recipe! You can't go wrong with this. I would say that it would pair well with fish or chicken. I however just ate it as a main course... and I enjoyed every bite a little more than the last!
Ina, you never cease to amaze me with your wonderful and full-proof recipes!

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I thought it was only okay, but I also didn't use all of the vegetables that she did. Instead of fennel and leeks and peas (I hate peas, I included chopped onion and mushrooms with the asparagus. I used everything else that Ina used, and I just thought it lacked some flavor. Maybe I'm used to more salt & pepper & depth of flavor since I'm from the South. It wasn't bad, but I'd probably do a few things differently next time. Maybe use more salt & pepper, and a tangier cheese. Overall, not bad though! A good recipe that can be modified many different ways!

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Risotto is one of my favorites that I make for comfort food. And this recipe is great! I use fresh asparagus and saute it lightly in evoo before I saute the leeks and fennel. Reserve them then add them later in the recipe. Also any leftover risotto makes a great soup with chicken broth (or veggie and any leftover chicken.

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This was a very tasty dish. I followed the recipe exactly only at the end added some baby spinach I had in my refrig. The whole process took some time and I used more broth than stated but it was well worth it. I will definately make this again.

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This is delicious any season! Today I tried it without the green onions and served the risotto on a bed of roasted asparagus instead of putting it in the risotto. It was a hit!

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I made this tonight as part of my husbands and mine first Valentine's Day together. It was pretty good, I'm really picky about my food though. So I live on an army base outside of a small town, grocery stores don't carry alot of variety here. I was so excited because the commissary had marscapone, however later I realized that it was tiramisu marscapone (it had coffee flavor already in it, yeah, can't use that. I had to think on the fly so I used some whipped cream cheese instead. Couldn't tell the difference at all. I didn't use fennel either, I don't care for that in the least bit. Used vegetable broth instead (I'm a vegetarian. For the life of me I could not find chives! So I decided to use green onion instead (common exchange, yeah?, I wouldn't recommend it, it adds too much oniony flavor with the leek already being in there. My husband loved it (3 servings worth, haha. I think the next time I make this I will leave out the peas and sautee the asparagus with seasonings instead of blanching it. I'll make some tweaks for next time, but overall it wasn't bad.

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I made this a few nights ago. It took much longer for my risotto to cook than it said in the recipe, but I might have had the heat too low. I also used more chicken stock than it called for. It is good, but very rich. I made it alongside chicken cutlets instead of as a main dish.

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after reading the reviews, i made it exactly according to the recipe (but with less lemon juice. came out perfect. i think i used an extra cup or two of broth, so just make sure that you have extra on hand if you need it. would definitely make this again!

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My friend came across this recipe, and knowing that I want to be a chef, kindly asked me to make it for her. May have turned her into a girlfriend after this dish haha. It tasted amazing. And for those worried that they don't like the taste of fennel, the flavor changes when you cook it and ends up adding sweetness, not a licorice flavor. I agree about only using 1 lemon. Still has plenty of lemon flavor. one of the best risotto recipes I've come across.