Spring is here: Asparagus Risotto

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Fresh local asparagus means spring is finally here! The Jean Talon Market is full of asparagus and it inspired me to make risotto as the first alfreso dinner at my new apartment. After the winter we had in Montreal eating fresh food outside is more than a treat! Risotto is one of my favourite dishes to make and pretty hard to screw-up once you learn the basic steps. There are thousands of risotto recipes but I love this one from Thug Kitchen as it is simple, delicious and gluten-free. It is also fun to follow recipes from Thug Kitchen as the blog is serious about food but doesn’t take it self too seriously and we can all use some laughs while cooking.

You can find the recipe from Thug Kitchen here. This recipe is vegan as it but I made a few adjustments. At the end I added a pat of butter and a little parmesan and it served it with a side of shrimp sautéed in butter, garlic, chives and lemon with breadcrumbs. Risotto is a “naturally” gluten-free food but make sure your broth is gluten-free. I use Campbell’s Vegetable Broth that is certified gluten-free and has great flavour. (Watch out because their organic veggie broth is not gluten-free!).

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