Lemon Risotto, Asparagus and Wild Garlic

I usually keep risotto off the menu during warm weather because it can feel heavy. Risotto is, however, extraordinarily satisfying when the temperatures outside are cool.

But I also make exceptions.

Adding a decent pop of lemon to a risotto preparation lightens the load considerably – at least in terms of taste. The increased acid cuts through the fats and carbohydrates that linger in the mouth and create a clean and light sensation. This makes it possible to enjoy risotto when the weather turns warm, but I would still make sure the serving size is relatively small

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