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After the Windy Rain Storm & ND Creamy Lemon Asparagus Risotto

August 21, 2012

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Big Meyer Lemon tree uprighted…

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…but a lemon was lost.

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Moxie surveys the damage.

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Sago Palm’s old plastic pot cannot be uprighted. Looks like DH will be shopping for a new container.

Lucy tolerated the storm a bit better since taking Healthy Calm, an herbal supplement I found it at Whole Foods, made by renew Life. She was agitated, but not the “I’m going to have a heart attack” kind of agitation she usually displays.

Creamy Lemon Asparagus Risotto

My #1 son is the risotto cook in the family, but since he lives in NYCity, I have had to learn to make it myself.


  • 2 Tablespoons Olive Oil
  • 1/2 small Sweet Onion, finely chopped
  • 1 cup Arborio Rice, uncooked
  • 1/2 pound Fresh Asparagus, cut into 2 inch pieces
  • 1/2 cup dry White Wine
  • 4 cups Vegetable Broth, heated (you won’t use all of it)
  • 2 Tablespoons ND Sour Cream
  • Grated peel & juice of 1/2 Lemon
  • 2 Tablespoons Fresh Parsley, chopped
  • 1/2 teaspoon Sea Salt


  1. Heat oil in large skillet on medium heat.
  2. Add onion, cook 3 minutes.
  3. Stir in rice, asparagus, wine & 1/2 cup broth; Cook until liquid evaporates.
  4. Continue adding broth, 1/2 cup at a time, stirring constantly allowing broth to be almost completely absorbed before adding next 1/2 cup.
  5. Cook rice until tender but firm to the bite, takes about 20 – 30 minutes.
  6. Remove from heat & stir in sour cream, lemon peel & juice, parsley & salt.
  7. Stir until well blended.

Serve hot!

One Comment
  1. August 21, 2012 11:44 am

    I forgot to say that I used a large iron skillet to cook the risotto! It cooked faster than using a saucepan!

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