I have personally prepared almost all the recipes I've shared over the past seven years as in "See one, do one, teach one". Occasionally there's a recipe so good that it is more like "Eat one, teach one".
That's the way it is with this risotto my wife made recently. Asparagus season is short and I don't want you to miss out on the chance to try this. It is an absolutely wonderful and healthy dish.
Quinoa is an ancient grain from South America. It has made its way to a grocery store near you. We had red quinoa which added its own beauty to the dish.
Using low sodium broth and without added salt.: