4 Reviews

Easier to make than I anticipated and what a result. I did put X3 knoor stock cubes to the liquid and also didn't add the butter after cooking. However, it was so creamy and gorgeous there was no need. LOVED IT! Thanks!

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moojue March 28, 2015

Made for ZWT 7 Itlay ~ This was absolutely fantastic! The lemon zest and mint added an amazingly fresh flavour. I topped it with fresh parmesan cheese and served it with grilled chicken for a great meal that the whole family loved! :)

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~Leslie~ June 01, 2011

My first time but it will not be my last at making risotto! It really is easy to make it just takes time for the broth to be absorbed. I put the asparagus tips in at the last 10 minutes of cooking. I wanted them to hold their shape. Martini and Rossi was the vermouth I used. This is so good with the lemon/mint combination! I would never have made risotto if it wasn't for the challenge. I'm glad I took a chance on something new. I made this for *Zaar World Tour 4* game 2008 for the *Creamy Risotto Challenge* YUM Oh yes team *Tastebud Tickling Travelers*

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Charlotte J June 29, 2008

I made half the recipe, because it was only for myself and my DH. Risotto never tastes the same heated up as leftovers. It's best right when you make it. It was a good choice, because nothing was left! Anyway, my DH claimed he hated asparagus...until he asked for seconds! This dish was so easy to make, and it just tastes so good! The crunchiness of the asparagus with the al dente risotto was fantastic and what puts this over the top is the mint and lemon touches. Wow! This is one of those recipes you can make over and over again. Thanks for sharing...made this for photo tag.

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Marz May 14, 2008
Risotto With Asparagus, Mint and Lemon