View on phone
Spring Lemon Risotto
The risotto is rich and creamy without needing any cream, and the lemony asparagus-pea topping makes it feel fresh and vibrant. The miso adds a subtle umami depth, and a little chili gives just the right amount of kick. It’s simple, satisfying, and comes together with mostly pantry and freezer staples.Servings
Total
50 minPrep
20 minCook
30 minContains
soy
Free from
peanut
tree nut
sesame
gluten
Leave a comment
Delicious and easy to follow recipe.
So delicious! Nice combination of flavours.
The spring energy of this dish is out of this world. Risotto isn't usually my go to meal but this one I would definitely make again, it was so fresh and wonderful! I found it was most enjoyable eaten straightaway though, the leftovers were still good though
Wow, this dish is absolutely perfect! I considered skipping the capers because I thought the flavour might be too strong, but I’m so glad I didn’t.
This is a 10-star recipe! Cooking the rice in a true italian risotto is an art, which I am yet to master. But this does not take away from the synergy of the tastes! And it is easy to make, you have three pots and are in no rush in any of the steps. Highly recommend!
Amazing flavours
This recipe set off immediate cravings for me. Prepared it the same evening and it was nothing short of scrumptious!
It was delicious. Adding chillies to the recipe was bold but it added a lovely punch to the otherwise traditional risotto
So yummy oh my goodness :)))) I'm going to wake up happy tomorrow knowing this is in my fridge