More Risotto

Tonight I tried the Asparagus-Leek Risotto that I mentioned in my last posting. It turned out very good. We preferred the Rosy Beet Risotto I made on Saturday because it's so different from the flavors we usually eat and it was so tasty! However, I will definitely make the Asparagaus-Leek Risotto again. It's nice to have new ways to cook asparagus. I love to eat it and when it's in season, it's soooo good.

We served it alongside salmon with Chef Paul Prudhomme's seafood magic seasoning....see my salmon post from February for more info.