Que Bella Asparagus Risotto

May 8, 2009 at 6:01 pm 1 comment

Green asparagus for sale in New York City
Image via Wikipedia

Que Bella Asparagus Risotto

20 min prep / 25 min cooking / 3-4 servings

2 Tbl Olive oil
¼ C Shallots, diced
1 C Arborio rice
2 Tbl Lemon juice, fresh squeezed
3 ½ C Filtered water or vegetable stock
4-6 large Asparagus, steamed until just soft, sliced, 1 ½ C
¾ C Coconut, soy or rice milk
2 Tbl Nutritional yeast
1 Tbl Tahini
1 Tbl Mirin
1 ½ tsp Basil, minced
1 ½ tsp Italian parsley, minced
½ tsp Sea salt, or to taste
¼ tsp Black pepper, ground to taste
¼ tsp Saffron strands soaked in 2 Tbl warm filtered water
Pinch Crushed red pepper flakes
• shoyu, to taste (optional)

Loving preparation
1. Place oil in a large sauté pan on medium high heat. Add shallots and cook for 3 minutes, stirring constantly. Add rice and cook for 2 minutes, stirring constantly. Reduce heat to medium, add lemon juice and stir well. Slowly add water or stock, stirring constantly, cook until all liquid is absorbed, approximately 20 minutes.

2. Add remaining ingredients including steamed and sliced asparagus, gently mix well and enjoy.

For roasted squash risotto, replace asparagus with 1 C of roasted squash

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Entry filed under: Recipes, Vegan Fusion. Tags: , .

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