Spring lemon pasta, risotto style

Pasta and macaroni Italian cuisine

Let’s talk risotto. Risotto and I have an awkward history. A few Christmases ago, I thought it’d be a fantastic idea to add risotto to our Feast of the Seven Fishes menu. As I was prepping, cooking and juggling five dishes, I started the risotto and between ladling chicken stock in the pot and doing random other things, I totally overcooked it, and it turned into a dry, rubbery, gross mess. Once I realized I messed up the one dish I was most excited about, I had a breakdown. A total kitchen breakdown. My lovely family felt so bad about my breakdown that they ate the gross risotto anyway….as they laughed, of course. So needless to say, me + risotto = not friends. BUT, me + pasta, risotto style = BFF. I’ll explain… There aren’t many recipes that totally transform the way I eat. I mean, I try a lot of stuff and methods to cooking things, but rarely do I ever make a recipe over and over again. This recipe totally did it for me. It’s the one recipe I repeat at least once a week. Why? It’s super adaptable. Literally you can put anything you want in it. …