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SHORTCUT ASPARAGUS RISOTTO

asparagus risotto on a plate | sultryvegan.com
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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!

Ingredients

Scale
  • 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

  1. Heat the vegetable stock on the stove.
  2. Chop onion and garlic.
  3. Heat the pan to medium heat.
  4. Add olive oil, onion, garlic and turmeric and stir until onion is soft and glossy.
  5. Add rice into pan and toast until the rice changes color from white to transparent.
  6. Add all of the vegetable stock and let simmer for 15 minutes.
  7. While the rise is cooking, wash the asparagus and trim the ends.
  8. Save two to three asparagus tops per person for plating. Chop the rest diagonally.
  9. 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.
  10. Stir in the miso paste.
  11. Add lemon juice and keep cooking for a minute or until the rice is cooked to perfection.
  12. Check salt, add freshly ground pepper and thyme leaves.
  13. 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.

 

Find it online: https://sultryvegan.com/shortcut-asparagus-risotto/

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