This dish to me is spring on a plate: tender yet crunchy green vegetables with bright, creamy lemon rice. The part you don’t see in this tidy photo is the arguing and bickering that went on behind the scenes. Jack isn’t (yet) the biggest fan of asparagus or peas, and he threw a mini tantrum when I quickly tossed in handfuls of both of these vegetables near the end of his risotto-stirring duty. I can’t recall exactly how it went because it was a fight about nothing (the good ones always are) but some of the remarks that flew around were “come on you just think you won’t like it!” and “now you’re just cooking for the blog!”, and “really you’re going to walk out that door over peas!” It really was a pointless argument because in the end he loved this meal (I win), but I’m not one to gloat… This really is one of the most delicious risottos we’ve made. There’s a technique in this recipe that is absolute genius. I can’t take credit for it, but I’m excited to share it nonetheless. When your stirring is all done… the part where you would normally add more butter or handfuls of cheese to create your final creamy risotto texture, stir in a whisked egg yolk instead. It creates the most luscious texture and rich flavor without all the extra butter and cheese. It’s so delicious you’ll even be able to sneak in a few extra green vegetables.
