Asparagus is in it’s prime right now! All of the little farms in the outskirts of our area have signs up selling it and my son and I even went to a u-pick last week. I’m dying to post some asparagus recipes and started a post yesterday about “Canning Pickled Asparagus” but I can’t post it because I actually haven’t tried it yet (I like to let it sit for a few weeks before I open it). Something I can post, this gluten free, dairy free, soy free, nut free spring vegetable risotto, which features….you guessed it, asparagus! This is the first and only risotto I’ve ever made and it turns out perfect every time I make it! It happens to be on the menu this evening because we just got home from Northern Michigan (Charlevoix to be exact), I’m craving whitefish (which I’m defrosting) and this pairs perfectly with it! I also happen to have the trimmed ends of all of the asparagus that I had to cut down to fit into the canning jars when I made the pickled asparagus last week.
I found on the back of a Whole Foods vegetable broth carton a few years ago. Like most recipes, it’s modified pretty substantially to suit our tastes, and our dietary needs – meaning it’s gluten free, dairy free, soy free, legume free and nut free. It’s so rare, once you eliminate dairy, to find a creamy side dish. This risotto is just that (my mom didn’t believe it was dairy free)!