On second thought, I don't think asparagus or broccoli have ever been said to lend a "kick" to anything. But I'll bask in being the first one to have granted the compliment to our green veggie compatriots.
Until I actually make the recipe - here it is, courtesy of Saveur, June 2006:
4 tbsp. Butter
1 scallion (white and light green parts only), finely chopped
3 ½ cups arborio rice
1 cup white wine
¾ cup heavy cream
Finely grated zest of 3 lemons (about 1 tbsp.)
¾ cup finely grated parmigiano-reggiano (about 2 oz.)
Julienned zest of 1 lemon, for garnish
1. Bring 2 quarts of water to a boil over high heat on a backburner. Meanwhile, heat 2 tbsp. of the butter in a heavy-duty medium pot over medium heat. Add scallions and cook until softened and light golden, about 2 minutes. Add rice and cook, stirring constantly, until translucent, about 3-4 minutes. Add wine and cook, stirring constantly, until rice has absorbed most of the wine, about 1 minute.
2. Add 1 cup of the boiling water to rice, using a ladle, and cook, stirring constantly, until water has been absorbed, 2-3 minutes. Repeat this process 5-6 more times, until rice is al dente. (You’ll have water left over.) Add cream and grated lemon zest and cook, stirring constantly, for 2 minutes more. Remove from heat, stir in remaining butter and parmigiano-reggiano, and season to taste with salt. (If risotto seems to thick, add more water to adjust to desired consistency.)3. Spoon risotto onto plates and garnish with julienned lemon zest. Serve immediately.
Here's what one blogger has to say about the dish. Her comments will be duly noted.:
"The next dish on the menu this week was the Risotto al Limone from Saveur. I'd been drooling over the picture for weeks, and I was happy with the way it turned out when I made it. Lemony but mild enough not to offend the non-lemon lovers of us, it was a lovely starter. My only concern is that even after adding an additional scoop of water while cooking, the risotto was almost too al dente. I did halve the recipe, adding the water in 1/2 cup increments instead of full cups, so that may have changed things, but I'd still suggest testing the risotto before you move on to the cream part of the recipe."