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Health & Fitness

Vegan Risotto with Aparagus Tips

Vegan? Even if you’re not, try this recipe that includes one of our favorites…asparagus!

Ingredients

2 cups organic whole grain arborio rice

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6 cloves fresh organic garlic, fine chopped

1 tablespoon organic olive oil

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2 large ripe organic lemons, zest and juice

6 cups rich unsalted organic veggie stock (click here for the recipe)

2 tablespoons fresh ground organic dried lemon zest

1 tablespoon fresh ground pink salt (omit if using salted veggie stock)

2 large bunches (about 60 total stalks) of small thin organic asparagus stocks

1 large clove fresh organic garlic

1/3 cup filtered water

medium pan with fitting lid

1/2 cup filtered water

Instructions

In a large saucepan, heat the oil on high until hot. Add in the rice and the chopped garlic and stir. Cook for about 3 minutes while stirring constantly until light golden brown.

Add in the lemon zest and juice.

Now slowly add in 1 cup of the veggie stock and reduce the heat to medium high. Bring up to a boil and stir often. Keep slowly adding 1 cup of veggie stock as it is absorbed. Be sure not to allow it to go dry.

After the 3rd cup of stock has been added, add in the dried lemon zest and salt then continue to slowly add in the stock.

After all of the stock has been added and cooked/absorbed, the rice should be tender and have a little creamy sauce to it. Remove from the heat and allow to cool for 30 minutes.

Wash and snap all the woody ends off of your bunches of asparagus. Cut the top 1/3 of the stock off (the tips) and reserve. Now cut up the stocks into quarters and put in the blender.

Add the 1 garlic clove and fine chop on high.

Slowly add the 1/3 cup of water while on high to make a smooth puree.

Place this in a small pot over simmer heat, stir frequently and heat just until warm and bright green (do not heat to HOT it will cause it to discolor and turn gray).

Remove this from the heat and set aside.

In a medium pan with a fitting lid, add the 1/2 cup of water. Cover and heat on high heat until boiling.

Add the asparagus tips and re-cover; remove from the heat.

Steam until bright green and uncover.

Dunk them in cold water to stop the cooking process. Drain well and set aside.

On each serving plate: Spoon 1/12 of the puree in a circle starting from the center and work your way out to the sides. Top with a medium ring mold and spoon in the risotto and pack into the mold to make an even circle shaped cake. Top evenly with the asparagus tips. Serve and enjoy.

www.wintergreenorganics.com


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