Springy Risotto with White and Green Asparagus
This spring-on-a-plate risotto is for all the asparagus lovers out there, as features a load of both white and green asparagus. Creamy and delicious!
dry white wine
1 to 1,2
zest and juice
bunch basil leaves
Handful of chopped walnuts
Some basil leaves
Peel the onion and chop it finely.
Wash the asparagus, remove the woody ends and peel the lower parts of the white asparagus stalks. Chop all asparagus stalks into bite-size pieces.
In a large pan, heat 2 tablespoons of coconut oil and fry the onion until translucent (without coloring).
Add the rice and cook for 3-4 minutes (it will sizzle), stirring continuously.
Pour in the wine and keep stirring. You can omit this step if you’re not using wine.
Add the nutritional yeast to the vegetable broth and combine well; I find it’s easiest using a whisk.
Reduce the heat to low, and add the vegetable broth to the rice a ladle at a time, stir continuously. Wait for the rice to soak it all up before adding the next ladle full.
Add the asparagus pieces to the rice with the second or third ladle of vegetable broth.
Continue until you’ve used all or almost all the stock. You might need just 1 l of stock, so check the rice in between – it’s done when it’s soft but still a little al dente.
Turn off the heat, and add chopped basil, lemon juice and zest, and 1 tablespoon of coconut oil.
Season with salt and pepper, taste test and adjust according to your taste.
Serve topped with basil leaves and chopped walnuts.