When we returned from the Maldives about a week ago my grandma left us a few goodies in the fridge so we wouldn’t have to go shopping right away. She rather spoiled us, too, since there was not one, but two kinds of asparagus! What a nice thing to come home to! Usually I like to prepare white asparagus the traditional way, with hollandaise and potatoes, and green asparagus is just amazing when roasted with some lemon, salt and pepper. But as I wasn’t sure how much longer the asparagus would stay fresh I decided I had to use them both at the same time… and therefore did what I always do when I have some leftover veggies – risotto!
Well let’s fast forward, the meal happened to be amazing and delicious and absolutely everything you need after a rather vegan-unfriendly holiday. That’s why I decided to do it again and put it on the blog. Fortunately the second round turned out just as good and I can now share this delicious way of preparing one of spring’s finest veggies with you. It’s definitely a dignified way of saying good bye until next year to our beloved friend asparagus.
By the way I just read a great blog entry on my favourite blog right now on how to eat like a minimalist (which is a lifestyle I very much strive to live) and I thought this would be a worthy minimalistic dish, too. Few but great and fresh ingredients, cooked with love.
250 gram white asparagus
250 gram green asparagus
1 tablespoon vegan butter
300 gram risotto rice
200 milliliter white whine
1 liter veggie broth
2 tablespoon nutritional yeast
1/2 teaspoon nutmeg
salt to taste
freshly ground pepper
basil for decoration (optional)
1. Peel and mince the shallots. Peel the lower half of the asparagus, cut off and throw away the lower ends and chop the rest into bite-sized pieces.
2. In a large pot melt the butter and sautée the shallots until translucent, then add the rice. Make sure to cook the rice until translucent as well and don’t let it get brown.
3. Add the white whine and close the pot with a lid. Once the white whine is completely absorbed add a little bit of the vegetable broth and stir with a wooden spoon.
4. Again wait until the liquid is absorbed, then keep repeating the process until you used up all of the veggie broth (keep stirring!) and the rice is cooked through and creamy. You want the risotto to be still runny, but not liquid.
5. Simultaneously bring water to a boil in a small pot. Add salt and the asparagus and cook for about 8 minutes, until the asparagus is tender but still firm to the bite. I would advice you to add the tips a few minutes later to not overcook them.
5. Add the asparagus to the risotto, then season with nutritional yeast, nutmeg and salt.
6. Transfer to plates and sprinkle with freshly ground pepper. Add a leave of fresh basil for decoration if desired.