Asparagus Risotto

Step 1

Trim woody ends of asparagus with sharp knife. Set trimmings aside to add to vegetable broth later.

Step 2

Thinly slice asparagus into disks, but keep the tips of the spears whole.

Step 3

Sauté asparagus with olive oil, crushed garlic, salt, and pepper for 5 minutes. Should be tender but not fully cooked. Set aside.

Step 4

Add the vegetable stock and the woody ends of the asparagus to a pot. Bring to a simmer, and keep hot.

Step 5

Add 1 tablespoon of olive oil to a large skillet. Set the heat to medium. Add finely chopped shallot and fry for 2 minutes.

Step 6

Add risotto rice, and toast for 1 minute, stirring continuously with a wooden spoon.Add the white wine and keep stirring until the wine is fully evaporated.

Step 7

When the wine is completely gone, add 1 ladleful of hot vegetable broth. Keep stirring continuously. When the pan starts to dry up, add 1 more ladleful of vegetable broth, and keep stirring.Repeat this for 12 minutes, stirring continuously and adding 1 ladleful of hot vegetable broth as soon as the pan dries up.

Step 8

After 12 minutes, add the asparagus to the rice. Keep stirring and adding hot vegetable stock until the rice is cooked al dente. It should take 5 more minutes.

Step 9

Risotto should cook between 16 and 18 minutes, from when you add the first ladle of broth. Start tasting the rice often at around the 15-minute mark. When you taste it, you should clearly feel the "heart" of the rice grain between your teeth; it should be al dente.At this point, you should also adjust for salt, if necessary.

Step 10

When the risotto is al-dente, and the last ladle of broth has been almost completely absorbed, turn the heat off. Add your butter and cheese of choice. In our case, we add vegan butter and Parmigiano Reggiano. Stir gently, off the heat, until butter and cheese are fully melted in the rice. Now let sit for 2 minutes, covered with a lid.

Step 11

After 2 minutes, stir the risotto one more time, and if too dense, add a little more vegetable stock, keeping in mind that risotto should not be too runny nor too thick. It should have a perfectly creamy texture.

Step 12

Serve risotto on a flat or slightly curved plate (not in a deep plate or bowl). Optionally, sprinkle with some extra Parmigiano Reggiano and a twist of freshly ground black pepper. Eat with a fork.