Wednesday, April 9, 2008

Asparagus Risotto

Last night, as I was contemplating what to do with some leftover asparagus pesto, I was hit with a flash of inspiration. Why not use it as a base for a lovely risotto? Turns out this is a really fantastic way to use up the leftovers.

We love substituting barley for arborio rice in our risotto recipes. It's healthy. And chewy. And substantial. I also really like the earthy flavor, which is really fantastic with mushrooms. So, here we use a mushroom broth -- though you could substitute any sort of broth (or even cooking water from the asparagus). Shiitakes are a natural pairing with asparagus, so we enjoy them together when we can.

Asparagus & Shiitake Risotto


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