Asparagus, Mushroom & Lemon Risotto with Carrot-Parsnip Tarts

Dinner 03/03

Asparagus, Mushroom & Lemon Risotto

Carrot-Parsnip Tarts

Straddling that line between winter and spring, the creamy risotto (base recipe here) was lovely.

We used shiitake mushrooms tonight along with lemon zest and the juice of half of the lemon to finish it at the end of cooking.


We're always looking for new ways to use parsnips, so when we came across this recipe in Edible Cleveland, (original recipe here) that also uses a little five-spice powder, it seemed like a good idea to try it out -- we subbed for Earth Balance, soy cream and Liz made a quick pie dough. The final verdict was that while interesting, it's not something we're likely to make again.