A proteinless dish sometimes give me pause, so when it turns out to be so darn delicious, I couldn't be more excited. This dish in particular is so fresh-looking and tasting, there's no doubt it's suited to spring. While I didn't stray too far from the recipe, adding other veggies to the mix would be great in the future. One sure and fast rule for me though -- the asparagus is there to stay.
Modifications:
I substituted chicken stock for the veggie stock (mine was not truly vegetarian), used 2 garlic cloves in lieu of green garlic, and used frozen over fresh peas. The butter I used was salted.
Preparation:
Fast and easy, just as I like it! As you said, once things get going, you're pretty much glued to the stovetop, thus it may not be the best dish for entertaining. The order of ingredients ended up being timed to the tee when it came down to the taste test; the asparagus and peas were cooked perfectly (with a fresh, not wilted texture).
The Verdict:
Very good indeed. The tastes all came together beautifully with the asparagus and the Parmesan stealing the show (the real cheese is definitely worth the investment). I can also testify to the deliciousness of the reheated risotto -- yum! This one gets 4.5 enthusiastic "leggo my risotto"s out of 5.
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