Asparagus has so many health benefits, and the easiest way to incorporate it in your diet is with this delicious risotto.
Packed with vitamin C, A, K and other micronutrients, asparagus is also good for your digestion.
INGREDIENTS for 2 portions:
- 1 medium sized onion
- 2 tablespoons extra vergin olive oil
- about 1 L of vegetable stock
- 200 grams rice for risotto (Carnaroli, Roma or Arborio)
- 250 grams of fresh asparagus
- 50 ml white wine (optional)
Bring the stock to a simmer in a saucepan.
Chop finely the onion.
Heat a large non stick pan and add the olive oil and the chopped onions. Cook on minimum heat until the onion turns translucent.
While the onion cookes chop the asparagus in small pieces.
When the onions have cooked add the asparagus. Continue cooking for another 5 minutes on low heat.
Now increase the heat and add the rice. Stir continuously to avoid the rice sticking to the pan.
After about 1 minute you can add the white wine. If you don’t want to use the wine, you can simply add a laddle of hot vegetable stock.
After the wine has evaporated, add a ladle of stock and let is be completely absorbed.
Continue adding one ladle at a time until the risotto is cooked. It should take about 18 minutes to cook, depending on the rice variety you use.
Take the risotto off the heat when it still has a little bit of liquid. The rice will continue absorbing the liquid, so this will prevent it from becoming too dry.
If you want, you can sprinkle on top some vegan Parmesan or nutritional yeast flakes.
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