Hey, Sunny! I did it! This recipe was pretty straightforward, which I was thankful for. I used the broth from my ham that I boiled up and froze earlier that week and ham bits that I strained out of the broth. I followed the instructions completely, only omitting any extra salt because I knew my ham broth would be salty enough on it's own. I had no issues, this turned out wonderfully. I was SO proud because this was my first ever risotto. And the combo of the ham and the asparagus was out of sight. This one's a keeper. (And the husband ate grilled cheese last night. He dosen't like asparagus, so this was all mine. *evil laugh*) I DID IT. Thank you for this recipe.
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