The bright, fresh flavours of asparagus and lemon dominate this creamy rice dish. Try not to rush this rice, it's well worth waiting for! I like to serve this as a main dish under some steamed snapper or pan-fried scallops.
You can also roast asparagus by placing stalks, 1 tablespoon of olive oil, pinch of salt and pepper on a baking tray and roasting them in the oven at 180 degrees C for 15 minutes.
Exactly what I had in mind! What a shame the previous reviewer gave it just 3 stars, stating the recipe is tedious because of the constant stirring and the adding of broth: that is the method of risotto! I had no problem with the rice getting soft or sticking either. I used arborio rice as called for and stirred to prevent sticking and the texture was PERFECT. I did not measure the amount of broth I added though, I just added until the rice was done. Perhaps the previous reviewer had their broth at too high of a head and it boiled down, therefor lessening the amount of broth available to cook the rice? One thing to note though: I didn't have a lemon on hand and instead used bottled lemon juice, skipping the zest. I highly recommend you do NOT do this and make sure you have a lemon available. I could taste that fresh lemon juice with zest would have a brighter, cleaner flavor. Lastly, I added salt and white pepper to taste when I added the steamed asparagus because I wanted to taste the rice once all the broth was added - since the broth has salt of its own in it. - 09 Jan 2013 (Review from Allrecipes USA and Canada)
Excellent. Mellow but balanced flavor, colorful (I added orange bell pepper) and a beautiful side dish for the sauteed scallops I served this with. Just what I was looking for. I like a little lemon, but not too much, so I used the lemon juice but not the zest. This was perfect - no criticisms - I wouldn't change a thing. - 26 May 2014 (Review from Allrecipes USA and Canada)
Do yourself a favor - don't change a thing the first time you make this recipe. Follow the instructions exactly, give it the time and attention it deserves, and you will have a winning dish. If you prefer bigger (or less) flavors, try it only AFTER you taste it as it's meant - great recipe as is!! - 06 Mar 2013 (Review from Allrecipes USA and Canada)