I love risotto, so I was psyched to make this. It turned out great and was a nice light dinner filled with lots of yummy vegetables, and also made for great lunch leftovers.
I did make some changes to the original recipe:
I added garlic, mushrooms, and 1 teaspoon of dried thyme. This was all sauteed, along with the onion.
I blanched the asparagus in the chicken broth before I started cooking the rice, instead of using the microwave.
I added additional cheese of course, about 1/2 cup parmigianno total.
I ended up using about 6 cups of my homemade chicken stock and just added it by the ladleful until the rice was al dente. It took about 20-25 minutes to cook.
I wish I had more leftovers to eat! This was such a pretty dish this week with all those eye popping green vegetables.