Risotto to me is a super indulgent meal, perfect for a rainy Saturday afternoon, enjoyed with a glass of white wine. I am definitely a risotto-fan, although I have to admit I’ve never made one myself. Don’t ask me why.
After I grabbed some green asparagus at the supermarket, I thought about what to make with it and risotto seemed like a good idea! 🙂 After a quick online search for recipes, I found one that sounded good and tried it. Here is my slightly modified version of it.
For help with size conversions, click here.
Ingredients:
- 15 – 20 green asparagus spears, trimmed and chopped into 1-inch pieces
- 2 tbsp olive oil
- 0.5 medium onion
- 1 shallot
- 1 clove garlic
- 250 g risotto rice
- 0.5 cup (125 ml) white wine
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 5 cups (1 L) vegetable stock
- Sea salt & pepper
- 0.25 cup nutritional yeast
- 1 tbsp fresh thyme leaves
- 6 dried tomatoes (in oil)
Instructions:
- Bring a pot of water to a boil. Add the asparagus spears and blanch for about two minutes, until they are tender but still have some crunch. Drain under cold water and set aside.
- Dice shallot & onion and chop garlic. Heat olive oil in a large saucepan on medium heat. Then add the shallots and onions and cook for a few minutes, until the onions are getting soft, but not brown. Add the garlic and cook for another two minutes, stirring frequently.
- Add the rice and let it cook while stirring constantly, for about two minutes. Lower the heat to medium-low. Add the white wine, lemon juice, and lemon zest. Stirring frequently, cook until the white wine has been absorbed.
- Add a cup of stock to the pan and cook until the stock has been absorbed. Continue adding stock in 1-cup amounts, stirring each time until the stock is absorbed. When the rice is tender, stir in the nutritional yeast and thyme, and salt & pepper to taste.
- Cut dried tomatoes into little pieces.
- Stir the blanched asparagus & tomatoes into the rice and heat through. Enjoy!
Lemon Asparagus Risotto
2016-04-24 21:30:50
Serves 4
Creamy vegan risotto with green asparagus and dried tomatoes.
Ingredients
- 15 - 20 green asparagus spears, trimmed and chopped into 1-inch pieces
- 2 tbsp olive oil
- 0.5 medium onion
- 1 shallot
- 1 clove garlic
- 250 g risotto rice
- 0.5 cup (125 ml) white wine
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 5 cups (1 L) vegetable stock
- Sea salt & pepper
- 0.25 cup nutritional yeast
- 1 tbsp fresh thyme leaves
- 6 dried tomatoes (in oil)
Instructions
- Bring a pot of water to a boil. Add the asparagus spears and blanch for about two minutes, until they are tender but still have some crunch. Drain under cold water and set aside.
- Dice shallot & onion and chop garlic. Heat olive oil in a large saucepan on medium heat. Then add the shallots and onions and cook for a few minutes, until the onions are getting soft, but not brown. Add the garlic and cook for another two minutes, stirring frequently.
- Add the rice and let it cook while stirring constantly, for about two minutes. Lower the heat to medium-low. Add the white wine, lemon juice, and lemon zest. Stirring frequently, cook until the white wine has been absorbed.
- Add a cup of stock to the pan and cook until the stock has been absorbed. Continue adding stock in 1-cup amounts, stirring each time until the stock is absorbed. When the rice is tender, stir in the nutritional yeast and thyme, and salt & pepper to taste.
- Cut dried tomatoes into little pieces.
- Stir the blanched asparagus & tomatoes into the rice and heat through. Enjoy!
Adapted from Food 52
Adapted from Food 52
Our Vegan Revolution https://www.ourveganrevolution.com/
Zutaten:
- 15 – 20 Stangen grüner Spargel, die unteren Enden geschält, etwa 2 cm gekürzt, und in Stücke von etwa 3 cm geschnitten
- 2 EL Olivenöl
- 0.5 mittelgroße Zwiebel
- 1 Schallotte
- 1 Knoblauchzehe
- 250 g Risotto-Reis
- 125 ml Weißwein
- 2 EL Zitronensaft
- 1 EL Zitronenschale (gerieben)
- 1 L Gemüsebrühe
- Meersalz & Pfeffer
- 16 g Hefeflocken
- 1 EL frischer Thymian
- 6 getrocknete Tomaten (in Öl)
Zubereitung:
- Einen Topf Wasser zum Kochen bringen. Spargel hinzugeben und für 2 Minuten blanchieren, bis er bissfest ist. Abgießen, mit kaltem Wasser abschrecken und beiseite stellen.
- Schallotte, Knoblauch & Zwiebel hacken. Olivenöl in einer großen Pfanne auf mittlerer Stufe erhitzen. Dann Schallotte & Zwiebel hineingeben und für ein paar Minuten erhitzen, bis sie weich, aber nicht braun, werden. Knoblauch hinzufügen und weitere 2 Minuten unter häufigem Rühren braten.
- Reis hinzufügen und unter Rühren für etwa 2 Minuten anbraten. Herd auf niedrige- mittlere Stufe stellen. Weißwein, Zitronensaft & -schale beigeben. Unter häufigem Rühren weiter kochen, bis der Weißwein aufgesogen ist.
- Etwa 250 ml der Gemüsebrühe dazu geben und kochen, bis sie absorbiert ist. Weiterhin in 250 ml-Schritten Brühe hinzugeben und unter Rühren einkochen. Wenn der Reis weich ist, Hefeflocken und Thymian unterrühren und mit Salz & Pfeffer abschmecken.
- Getrocknete Tomaten in kleine Stücke schneiden.
- Spargel & Tomaten unter den Reis heben und erwärmen. Guten Appetit!
