I love risotto. It is sort of a winter dish for me, though. All that magnificent creamy, buttery ooze. I thought I’d try a summer variety, keeping it lighter. I was not disappointed, it was delicious. I grilled the asparagus, portobello heads and roma tomatoes before mixing them in at the last second, so their textures remained nice and firm. If you’ve got the ingredients(and you could really substitute almost any veggies) this takes about 20 minutes, start to finish.