Vegan asparagus risotto *

fullsizeoutput_3361
Vegan asparagus risotto *

When comes spring, so does the asparagus 🙂 Whether you like them green or white, it’s one of my favourite vegetables of the season, I have them with everything! Here they are perfect to balance the creaminess of this risotto with a bit of crunchiness and their bright green colour. I made this for a lactose intolerant friend, so this version is also vegan 🙂

Ingredients: (serves 4)

  • 350g of risotto rice
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 500g green asparagus
  • 1 pinch salt
  • 1l of veggie broth
  • 1 tsp rosemary
  • 200ml of soya milk
  • 1/2 lemon juice
  • 100ml of dry white wine
  • 1 garlic clove

Preparation: 15 minutes

Cooking: 20 minutes

Directions:

  1. Cut their tips and heads and boil the asparagus in salted water for 3 to 4 minutes. Set aside and let them cool down.
  2. In a hot pan, heat up the olive oil and add the chopped garlic clove.
  3. Add the rice and stir with a wooden spatula before reducing the heat to medium until the rice starts to be translucent.
  4. Add the rosemary and fill the pan with some vegetable broth until the rice is slightly covered.
  5. Let the preparation simmer and stir until the rice absorbs the liquid. Then cover it again with vegetable broth.
  6. Chop the asparagus (keep the heads intact), add them to the rice and stir in gently.
  7. Add vegetable broth until there is none left. Keep on stirring the rice to prevent it from sticking and burning.
  8. When all the liquid has been absorbed, check if the rice is sufficiently cooked. It should be tender but not crunchy. If it is crunchy, add more warm water, let it simmer and taste again.
  9. Add the wine, then the soya milk and he lemon juice just before serving. Rectify the seasoning and add more salt if necessary.
  10. Throw the heads of the asparagus in a frying pan and drizzle with balsamic vinegar.
  11. Serve in a deep plate or a risotto plate with the asparagus heads on top.

Last tip: the rice must be moist at all times, but also be simmering. When you add the broth, be careful not to add too much of it at a time, it would cool down the rice and it would take longer to cook.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s