I love summer and all the fresh produce! I can't get enough of the artichokes, asparagus, berries, and stone fruit available at the market right now. We have asparagus almost every day in many different variations (have you tried the super easy blended vegetable soup with asparagus yet? It's a game changer!!!). Asparagus is such a tender vegetable when cooked, but also works as a crunchy component in a nice summer salad. And have you tried roasting it yet? I recently roasted it with lemon and dill from the Much More Veg cookbook, and it felt like I died and had gone to heaven!!! If you follow along on my Instastories, then you know that I have made one of my summer bucket list items to try two new recipes a week from my massive collection of cookbooks, ebooks, and blogs I like to follow. So far there have been extremely delicious adventures with homemade coconut kefir, a strawberry geranium jam, and a raw mushroom onion bread. It's nice to have a repertoire of go-to recipes for easy and quick family dinners when you are short on time. However, sometimes it can be really nice to cook outside of the box, and try new techniques and flavors. Join me in my summer recipe adventures? We can share ideas over on Instagram if you are keen!
Back to this asparagus risotto. It uses leftover cooked brown rice, which could easily be substituted with another pre-cooked grain such as buckwheat, quinoa or millet. Usually a risotto gets its creaminess from cheese and butter, but in this case I use nutritional yeast and olive oil. If you don't have nutritional yeast, you can still make this recipe, it just won't taste as creamy. Ready? Let's go!
Preparation time: 25 minutes
Makes 1 serving:
1/2 celery stick, finely chopped
1/4 white onion, finely chopped
1 Tbsp extra virgin olive oil + extra for drizzling in the end
1 garlic clove, minced
10 asparagus stalks (if you are using white asparagus, make sure to peel it first! The green one is less work, you don't need to peel it :-)), finely chopped into little discs
1 cup cooked brown rice
1 cup vegetable broth (simply make your own here)
1 1/2 Tbsp nutritional yeast (optional)
sea salt and freshly ground black pepper
zest of 1/2 lemon
1 Tbsp fresh parsley, finely chopped
1 Tbsp fresh mint, finely chopped
Start with a big pan over medium heat. Add the celery, onion, and olive oil for 5 minutes. Stir often until everything has slightly browned.
Add the minced garlic for one minute to brown it.
Add the chopped asparagus with a splash of water, and stir for 3 minutes.
Add the cooked rice, vegetable broth, and nutritional yeast. Turn down the heat, and let this simmer for 10-12 minutes until smooth and creamy without being soggy.
Season with salt, pepper, and lemon zest.
Sprinkle with fresh parsley and mint, and serve.