Is risotto still risotto if it's made without rice? It might be stretching the term a little far, but the idea is intriguing — especially as seen in this rice-less risotto recipe from Sarah Britton of My New Roots. She creates her own "rice" by chopping up one special spring vegetable. Care to take a guess what it is?
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.
(Image: Sarah Britton of My New Roots)