I decided to take the authors advice and make my own vegetable stock homemade for this dish. I used onions, carrots, tomatoes, leeks (the green part), mushrooms, celery, thyme, a few crumbled bay leaves, and parsley. I went with a dry '13 Chardonnay for the wine. This is probably the most flavorful dish I've ever cooked, and I was getting nonstop compliments by my company for dinner. Thanks so much for this great recipe!

I love this recipe--now make this at least once a week. I like dry white wine for risotto, so used Sauvignon Blanc (Chateau Ste. Michelle is a good one) and used vegetable bouillon in 6 cups of boiling water for the stock. I am obsessed with this recipe during asparagus season!

I did no onions no peas and used pino Grigio.

I made this last night for my husband and we both thought it was great. I used 3x the amount to lemon zest and added in shrimp

This is a really wonderful dish. I had some leeks to use, so chopped those up and included instead of the asparagus. It was delicious!

My husband is a risotto connoisseur. We have multiple cookbooks devoted solely to risotto recipes. I make risotto at least once a month for him. He LOVES this recipe. And I should add that he's not a particular fan of asparagus, but he still loves this. He took the leftovers to work for lunch two days and both days I got an "OMG so good!" text around 1pm. :-)

Thanks for an awesome recipe. Anyway, I think that you should use olive oil, as it is much more healthy than regular oil, and makes the meal more tasty. http://hillen-sculptor.com/

Thanks for an awesome recipe. Anyway, I think that you should use olive oil, as it is much more healthy than regular oil, and makes the meal more tasty. http://hillen-sculptor.com/

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