Tonight, we tried the Asparagus and Lemon Risotto recipe from Cooking Light and really enjoyed it. I was not sure how I was going to like the lemon. However, I found it pretty refreshing and it went well with the asparagus.
We followed the recipe pretty much entirely. I did drop the butter down to 1 Tbsp. We only had 2 cups of vegetable broth, so I changed the 3 cups of chicken broth to 2 cups vegetable broth and 1 cup of water.
The recipe was pretty easy. The only complaint that I have is that the entire dish is made in the microwave. We made the risotto in the microwave for the first time but will try stove top the next time. I am always worried about the glass in the microwave even if the glass is microwave safe. Plus, I feel like the flavors meld better on the stove top.
One recommendation---definitely add a little freshly ground black pepper. My husband and I both think that the dish did not need any additional salt, so you can probably omit extra salt from the recipe. Also, I think that mushrooms would also be a nice addition.
Here is a look: