Before you jump to make this shortcut vegan asparagus risotto, note that it’s not the traditional recipe. The outcome is slightly lighter, a fragrant dish with looser texture. This vegan recipe is a clean variation of risotto that will bring rice to your plate in a new way. It’s quick and carefree to make and will undoubtedly deliver flavor and zing.
Asparagus is in season in the spring, but I love to use it regularly throughout the year. Because of its diversity and earthiness, rice is an all-time favorite ingredient of mine: paella, Finnish rice pudding, sushi, and stir fry. Savory or sweet, name it. But there is one that I have a soft spot in my heart for, and you guessed right, it is risotto.
Ingredients
- fresh asparagus
- extra virgin olive oil
- garlic
- onion
- parboiled rice
- vegetable stock
- miso paste
- organic turmeric powder
- lemon
- fresh thyme
- salt & pepper
Cut down the hassle
Traditional risotto is a quite labor-intensive, or better-said focus-intensive. The method calls for the cooks close attention for about thirty minutes as we must stir the vegetable broth into the risotto rice with some culinary TLC. But let’s face it, sometimes life gets on our way, and we are short of time, yet we still want to cook a fantastic dinner. And that’s when this recipe jumps into the picture. Because of it’s satisfying and filling character, it is delightful served as a dinner main as well as lunch. And since rice is free from gluten, you can proudly prepare this for all whey-intolerant guests. A win for all kind of a thing.
After becoming vegan, I started to view cooking differently, so, to highlight the role of fresh vegetables and vibrant herbs. One day I was visiting my wonderful Mom, and I got the inspiration, or the inspiration got me (that happens a lot because of her garden and the cherished habit of cooking together).
I wanted to put together a simplified version of risotto and to use the asparagus that was forgotten in the fridge, in other words, to save it from the compost. I believe I was just on time. I think it is important not to waste food unnecessarily. An easy way to control this is always to plan your cooking, so you use the older ingredients first and improvise.
How to make the risotto?
Why skip arborio?
As I began to prep, I chose to use the medium round parboiled rice instead of arborio; it maintains its looseness and shape when cooked. In the Parboil method rice is partially cooked in the husk to shorten the cooking process and drive most of the nutrients back to boost its nutritional profile and change its texture. One of the reasons I favor this particular rice is the flavor and bite it has to it. And of course the simplicity! See for yourself.
Now, let’s cook
First heat the vegetable stock on the stove. While it is simmering chop the yellow onion and garlic and add them into a medium hot pan that has one tablespoon of olive oil and turmeric in it. Cook until the onions are soft and glossy but not caramelized. Next, add the rice into the pan and stir until it changes color from white to transparent. Now, it is time for the stock to be poured in. A piece of cake, isn’t it? Let the rice simmer for 15 minutes. When it starts to look just about right, mix in the miso paste!
Next, wash the asparagus and trim the ends. The asparagus will snap at the right spot when you bend it. Chop diagonally, leave a few asparagus half uncut from the top as it looks gorgeous on top of the risotto plate. Pan roast the pieces on high heat until slightly softer but still crispy and vibrant green. Separate the longer heads and mix the rest into the risotto.
Finishing touches
Lastly squeeze the lemon juice into the pan, check salt and grind some fresh pepper. At this point, your kitchen should smell irresistible. After a few minutes of gentle cooking, plate the risotto, set the asparagus on top and zest some lemon that you have washed carefully. And like a painter, finish your art with little details, in this case with the dainty fresh thyme.
Let me know if you fall in love with this one!
And as the recipe does not call for wine, I think it is quintessential to serve a glass with the finished meal. And of course during the cookout to have a sip or two. I had a fruity red in my glass, instead of a trusted white with buttery notes I chose to go with a playful yet present Spanish red as it left room for the asparagus to bloom and highlighted the delicate notes of thyme and lemon — excellent also paired with a sweetish Riesling.
Buon Appetito!
SHORTCUT ASPARAGUS RISOTTO
This recipe is not the traditional creamy risotto. Moreover, this is a delicious and carefree vegan rice dish that boasts freshness and flavor! No staring and stirring at the pot required. I suggest you give it a go!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Vegan
Ingredients
- 500 grams asparagus
- 2 cloves garlic
- 1 yellow onion
- 4 tablespoons extra virgin olive oil
- 3 deciliters parboiled round short grain rice
- 1 lemon juiced and zested
- 8 deciliters low sodium vegetable stock
- 1/2 teaspoon organic turmeric powder
- 1 tablespoon white miso paste
- salt
- pepper
- fresh thyme
Instructions
- Heat the vegetable stock on the stove.
- Chop onion and garlic.
- Heat the pan to medium heat.
- Add olive oil, onion, garlic and turmeric and stir until onion is soft and glossy.
- Add rice into pan and toast until the rice changes color from white to transparent.
- Add all of the vegetable stock and let simmer for 15 minutes.
- While the rise is cooking, wash the asparagus and trim the ends.
- Save two to three asparagus tops per person for plating. Chop the rest diagonally.
- When the rice has absorbed most of the liquid, after ten minutes or so, start roasting the asparagus bits in a hot pan with a dash of olive oil. Keep tossing until the char is visible but so that the pieces remain vibrant green and crunchy. Add to the rice.
- Stir in the miso paste.
- Add lemon juice and keep cooking for a minute or until the rice is cooked to perfection.
- Check salt, add freshly ground pepper and thyme leaves.
- Zest some lemon on top and drizzle olive oil to finish.
Notes
- The recipe serves four moderate portions, but if you are a rice lover like I am, I recommend you double it up! And in case of leftovers, you can always use it in summery burritos, salads or spoon it straight from the fridge!
- Serve with toasted ciabatta, olive oil and pumpkin oil mix with some pomegranate vinegar.
- Pour a glass of chilled vegan Riesling or an Amber Ale with the risotto in case you prefer blondes.
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