Comments on: Shrimp and Asparagus Risotto with Lemon

By: kimmer

kimmer — Sat, 06 Mar 2010 21:07:29 +0000

so i made this with whole-grain minute rice (before i noticed that minute rice specifically should not be used) and, following all the other directions, it still turned out very tasty. i don’t know if it had the same texture as real risotto, having never tried risotto before last night, be we enjoyed it regardless. will make this again!

By: Kevin

Kevin — Wed, 27 May 2009 01:15:25 +0000

That is one nice looking spring risotto!

By: sweetbird

sweetbird — Fri, 22 May 2009 03:12:51 +0000

I’ve tried making it without stirring it constantly – and although it might just be my teensy bit of psycho – I think it’s much different than if it’s allowed to sit for a while. It’s almost gummy, instead of creamy.

But that may just be me…

I am crazy about orzotto on the other hand.

Hmm, I haven’t noticed it to be gummy, but I have also made it with both Arborio rice and long grain without noticing a significant difference. Perhaps a risotto-off is in order… -Katie

By: Hungry Jenny

Hungry Jenny — Thu, 21 May 2009 18:28:07 +0000

Mm, that looks gorgeous! Definitely gotta try that one out. I haven’t been able to master risotto yet – well, I tried it once and it went extremely wrong!

By: EB

EB — Thu, 21 May 2009 16:28:49 +0000

How did the feta work? It seems like it could easily overpower.

I used domestic feta so it certainly wasn’t in danger of overpowering the other flavors, an imported feta might be stronger. I like feta in risotto because it doesn’t melt and disappear the way other cheeses do. It gets creamy and soft but stays in little chunks, like the asparagus and shrimp. So you can choose feta bites and non-feta bites as you eat. -Katie