Lemongrass Asparagus Risotto

I’m not as risotto-obsessed as you may think; this is another PPK test recipe. Lemongrass, ginger, basil, mint, shallots, lime, and all sorts of other tasty stuff. This one is stirred as opposed to baked. While I love the creamy texture of stirred risotto, I can never seem to cook it quite enough. The middle is always a little too dense since after 50 minutes of stirring I give up and serve it.

Oh well. It was good anyway! I’m excited to find a use for my leftover lemongrass. Any suggestions? (It’s dried.)

11 comments February 19th, 2007