In this "lighter, creative take on one of [her] favorite comfort foods," Ms. Britton cuts white asparagus into tiny, grain-sized pieces, then cooks it in a green asparagus and ramp sauce. Surprisingly, she says the resulting texture is loose and creamy, like risotto — "not sticky and dry nor too wet and soupy." Top it off with lemon zest, olive oil, and a healthy sprinkling of Pecorino Romano.
Looks delicious, doesn't it? Might not be exactly the same as risotto, but I'm always happy to see innovative takes on a standard.
Get the Recipe → Miraculous Rice-Less Risotto Made with Ramps and Asparagus | My New Roots
(Image: Sarah Britton of My New Roots)