Mint Meyer Lemon Risotto with White Asparagus


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4 thoughts on “Mint Meyer Lemon Risotto with White Asparagus

  • February 19, 2012 at 10:07 pm
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    Cooking a risotto to the creamy consistency (soft but still retains integrity of individual grains of rice) can easily absorb six cups of stock and take 40 minutes. The zest and juice of two Meyer lemons is quite enough, maybe too much. To avoid scorching the rice, don’t leave the pot unstirred for more than two minutes. A good flat whisk is the ideal tool.

  • April 7, 2011 at 1:46 pm
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    I love ‘There’s a bodega around the corner from the yoga studio making freshly squeezed orange juice. Walking towards the bodega is the opposite direction from a shop serving doughnuts made from scratch’………….dilemmas!!

    And i would love to taste meyer lemons, tried to seek some out a few weeks ago in the States but lucked out…

  • April 4, 2011 at 11:39 am
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    A friend of mine saw your blog and loved your recipes — she is cooking the lemon risotto tonight and has invited me over for dinner — looking forward to this meal!!

  • April 1, 2011 at 11:29 am
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    This looks like the most refreshing spring risotto ever. I love the white asparagus twist. Adding this to my have-to-try list.

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