Yesterday I had a whole bunch of green asparagus left but I didn´t knew, what to do with it. I was prefering something without pasta, because I already had a lot of it this week, so I was looking for anything different. Google was a friend because after a few clicks and searches, I found the following recipe from one green planet: http://www.onegreenplanet.org/vegan-recipe/mushroom-and-asparagus-risotto/
It´s a vegan risotto and after I slightly adapted this recipe to my own preferences, a got a very tasty meal out of it.
Ingredients:
- 1 bunch of green asparagus
- 250g of mushrooms, cut into big pieces. I used king oyster mushrooms
- 1 medium onion
- 1 or more gloves of garlic
- 1 cup of round grain rice
- 2-3 teaspoons of thyme
- the juice of one lemon
- around 4 cups of vegetable broth
- 3 Tablespoons of nutritional yeast
- Salt and pepper to taste
- optional: one hand of shredded vegan cheese and fresh spinach
Directions:
- Cut off the wooden ends of your asparagus, then cut it into 2 inch pieces.
- Cut your onion and the garlic into smal dices.
- Take a big pot and put in on high heat.
- Add your vegetables and let them roast for around 5 minutes.
- (OPTIONAL) Take out your asparagus and leave it on the side, because otherwise you will be left with a very overcooked vegetable in your risotto
- Add your rice and the thyme, stirr it for a few minutes. Then turn the heat to medium and then add the first bit of your broth.
- Under frequent stirring, add your broth little by little. Always wait until your rice has soaked the water completely.
- After around 30 minutes, you can add your final ingredients following your own taste buds. And don´t foreget, to add your asparagus again, if you´d set it aside.
- I think, the vegan cheese makes the risotto very creamy but you can surely leave it. On this point you can also add some fresh spinach.
- This risotto works best, when it´s served immediately, so it is still creamy.
Enjoy your meal
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