(adapted
from Veggie Belly’s “Asparagus and Lemon Risotto with Arugula")
During my year on a plant-based diet, I found so many
beautiful and inspiring recipes. This is
my twist on one of them.
Risotto requires a lot of attention and love; however,
it truly is worth the effort. Because of
this, it is another recipe that requires having all components at the ready
prior to heating your pan. Trust me,
this will make the experience far less stressful. In fact, I found myself very relaxed in the
kitchen last night chatting with my eldest daughter about our upcoming trip
while stirring the stock into the pot.
This dish would be ideal to share with your Valentine
next month, as you will no doubt put a lot of love into the meal.
ingredients:
10 cups chicken stock
1 bunch fresh asparagus, chopped into 1” pieces
4 tablespoons unsalted butter
2 cups Arborio rice
½ cup dry white wine (I used Pinot Grigio.)
¼ teaspoon lemon zest
2 teaspoons fresh lemon juice
¼ cup grated parmesan (I used Parmigiano-Reggiano.)
salt and finely ground white pepper to taste
directions:
Heat stock in large pot until simmering, then lower
heat to its lowest setting. Add chopped asparagus to the stock pot and blanch
for 2 minutes (until tender crisp).
Remove asparagus from pot and set aside.
In a large heavy bottom sauce pan, add the butter and
rice. Stir for 2 minutes until rice has
a nutty fragrance but has not taken on any color. Add the wine and stir continually until
almost absorbed. Next, add the stock one
to two ladles at a time, stirring continuously. It is important that you
continue stirring, as this is what causes the starches to release and creates
the creaminess that is found in a good risotto.
Continue this process until the risotto is tender. You should not need all of the stock, and the
process should take approximately 20 minutes.
Once the rice is cooked, turn the heat off and stir in the lemon juice,
zest, and parmesan. If needed, season with salt and pepper. I didn’t find that I needed any extra
seasoning, as my stock was well seasoned.
Add the blanched asparagus and serve immediately. I recommend topping
with additional parmesan before serving. I also highly recommend pairing this
with a glass of the wine you cooked with.
