Aya was requesting a risotto with asparagus for dinner. I had made a simple risotto dish here and there before and was up for the challenge. When scanning the ingredients I did see that it called for Arborio rice, which I had never used. Aya indicated that brown rice would be fine. But let me tell you, it wasn’t.
The cook time for this recipe was about 30 minutes. And about thirty minutes in I started wonder how this rice could possibly be done in 30 minutes when it takes at least an hour in the rice cooker. Well, two and half hours later of stirring in three times as much water and broth as the recipe called for, it still never cooked all the way threw.
So I defrosted some already cooked rice from the freezer, added the shrimp and asparagus, and some broth and called it a day. This recipe beat me, but I am determined to make this again the correct way with Arborio rice.