Tuesday, May 9, 2017

Lemon Asparagus Risotto

Yield: 4 servings

2 tbsp olive oil
1/2 cup leek, diced
1/2 cup celery, diced
4 cloves garlic, finely minced
salt and pepper, to taste
2 cups arborio rice
4 cups vegetable broth
1 bunch asparagus
zest and juice of 1 lemon
1/4 - 1/3 cup vegan parmesan cheese 
3 tbsp flat-leaf parsley, finely chopped 
2 tbsp mint, finely chopped
2 tbsp green onion, finely chopped 

1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. In a large pot, heat olive oil over medium heat. Sauté the leeks and celery with a pinch of salt and pepper for about 5 minutes, or until soft.
3. Add the garlic, and sauté for a further minute.
4. Add the rice. Stir to toast for one minute. Lower the heat to medium-low.
5. Add 1 cup of the vegetable broth. Let cook until most of the liquid is absorbed, stirring occasionally. Continue adding 1 cup of vegetable broth about every 5 minutes or as needed so that the rice is just covered and doesn't stick to the bottom of the pot.
6. Meanwhile, cut the stems off the asparagus and place on prepared baking sheet with a splash of olive oil and salt and pepper. Roast for 10 minutes, or until just softened but still have a crunch. Remove from oven and cut into 1- to 2-inch pieces. 
7. After about 20 minutes, when the rice is just about cooked, stir in the asparagus. Add the lemon juice and zest, vegan parmesan cheese, parsley, mint, and green onion. Season with salt and pepper to taste. 
8. Serve immediately.


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