asparagus & broccoli risotto

This week, after seeing two recipes for risotto show up in my blog reader I thought to myself, maybe it’s time I try to make some myself. Despite needing a bit of attention on the stove, it was very simple to make and so rewarding to eat. One of my favorite meals is rice & broccoli, and this risotto is basically just the fancy version of that. This dish will easily impress any dinner guest.

I followed this recipe and just subbed out the zucchini for broccoli and asparagus (and of course, left out the pesto). It was creamy and so full of flavor, I just couldn’t get enough. I might have to make risotto all the time now. I’m ok with that too.

4 Responses to “asparagus & broccoli risotto”
  1. Vanessa says:

    Looks so good! I’m definitely going to try this

  2. Nick says:

    I made Isa’s recipe last weekend and it was fantastic. But risotto in any form is great. Even though it’s a long commitment to ladling and stirring, the difficulty level is pretty low. And one batch makes at least two meals.

    The bummer is that most restaurants that serve risotto make it with chicken broth, even when it’s otherwise vegetarian. Some will do it with veggie broth if you ask, but not always.

  3. Cortnie says:

    I bookmarked this recipe a little while ago but have yet to try it – I’m glad to know it’s so good!


  4. Vegyogini says:

    This comment has nothing to do with the delectable risotto you’re discussing in this post, but I’m watching yet another episode of Cupcake Wars with a vegan baker and I think it’s high time that you made your way onto this show! You bake amazing cakes with a variety of incredible flavors and you create inspired designs to top them. You have everything it takes to win this show. Of course, you might not have any interest or desire in it, but if you ever do, I think you’d be perfect for it!


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