. Vegan Asparagus Risotto | Best Recipe

Vegan Asparagus Risotto

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This Vegan Asparagus Risotto is a healthy and easy spring dinner your whole family will love.


In our parts, spring produce is finally coming to the stores… but even better, my mother’s garden is providing. Just this past weekend I got to pick a whole lot of fresh strawberries, garden peas, asparagus, salad and herbs and even the very first of the baby potatoes.

I am lucky enough to be able to keep a small garden myself, but I live in a colder climate and Mitja and I have just planted it a few days ago, so besides herbs, there is still not much to pick, but this time of year I am still able to get fresh produce. And oh, the first of the cherries, finally!



Vegan Asparagus Risotto

Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes

Ingredients

  • 1 onion
  • 3 cloves garlic
  • 1 small carrot
  • 10 asparagus
  • 1 cup peas, fresh or frozen
  • 250 g arborio rice (or short grain rice)
  • 1 liter vegetable stock
  • 1 tbs olive oil
  • salt, pepper to taste
  • fresh herbs - chives, parsley, thyme to taste

Instructions

  • In a pot bring the vegetable broth to a light simmer, just enough to warm it up. Try keep it warm for the time you're cooking the risotto.
  • Peel and finely dice onions and garlic cloves. Peel and grate carrot. Wash asparagus and cut off the tough ends, then cut it into smaller pieces, leaving the tops whole.
  • In a pan with a wide bottom, heat up some olive oil over a medium heat. Place in the asparagus tops and lightly stir-fry them for a minute or two, just enough that they soften and get a glaze. Remove from pan, then to the same pan, add chopped onions and sauté them until golden and translucent. Add garlic and carrots, sauté for a minute or two, then add the rice and asparagus bits (not the tops!) and stir it in well. After a minute or two, pour in half the vegetable stock and let the rice absorb the liquids. Scrap the bottom of the pan for any residue and stir the rice in the liquid well. Bring the heat to a low and let the risotto simmer and cook away. Stir every couple of minutes and add more liquid as needed.





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