Sunday, April 18, 2010

Risotto with Sausage and Thick Asparagus



When I made this the first time, I told you it was good and I wasn't kidding. This time, I'd purchased thicker asparagus (diameter was probably twice the last ones) and it worked out very well as the asparagus was bright and still had some crunch. Some folks might say they weren't done enough; I say phooey on them.

It turns out I'd sliced the sausages pretty thin and some of them turned into tiny sausage bowls as they became hot. Little sausage bowls actually worked as tiny cups for the rice.

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