I love Risotto, especially when its creamy and more like a pudding consistency. The art of making Risotto is a whole new chapter and if that's not enough, sometimes the taste needs of a person eating also differs.  It takes time and patience to make a good risotto but its worth it. The variety, one can make with it is immense. One of my friends who shifted place left some large bundle of arborio rice with me. So I have used variety of ingredients to make a different one each time. This time when Asparagus was in season, I thought I will try this recipe which I had for a long time.

I don't recall the source of the recipe - whether it was from a friend or from a book. I suspect its the latter but I have not written the name of the book. The original recipe consisted of butter, wine and heavy cream which I have left out from this recipe.  We don't consume alcohol hence have never used in a risotto personally although I have mentioned how much in the ingredients list below. The heavy cream and butter  I obviously left out to make it low calorie. But you can add it to make it rich. My consistency is little on the pudding side, but you can make it to the one you prefer. You will know it while cooking.  The creamy risotto coupled with emerald green asparagus and crunch from the pistachios makes it v appetizing and hearty.