Lemon Asparagus Risotto

>> May 16, 2012

Despite my love for cooking, there are still some food that I'm intimidated with. Risotto is one of them. It looks easy enough to cook but I always hesitate, with the thoughts of Chef Gordon Ramsay bitching about risottos in Hell's Kitchen.

So to slowly familiarize myself and get comfortable with risotto making, I found a new friend - Knorr Risotto in a bag.

Oh, and I'm not over yet with asparagus and lemon partnership.

- 1 pack of Knorr Asparagus Risotto.
- A bunch of thin asparagus, woody edges trimmed.
- 1/4 cup finely chopped mint
- zest of 1 small lemon
- juice of half of that small lemon

1. Cook the Knorr asparagus risotto according to the instructions in the packaging.
2. Chop the asparagus, separate the beautiful tips.
3. When the risotto is done, toss in the asparagus.
4. Add the lemon juice.
5. When the asparagus is cooked, add the finely chopped mint.

Sprinkle lemon zest to serve


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Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

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