Asparagus Risotto

  • Mains
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  • 2 tbsp olive oil
  • 2 shallots
  • 2 garlic cloves
  • ¾ cup arborio rice
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice
  • 750ml veg stock
  • Vegetables, eg 1 bunch asparagus, 1 broccoli, peas etc.
  • salt and pepper to taste

The recipe is great as written, but if you want to add a creamy, cheesy factor to it, I tried adding a little unsweetened almond milk, and nutritional yeast

  1. Prepare 750ml veg stock.

  2. Prepare and boil sauté any vegetables you'll be adding to your risotto

  3. Heat a large pan or wok over medium heat. Add 2 tbsp olive oil and heat for 30-60 seconds until shimmering. Add 2 minced shallots and cook, stirring frequently, until it starts to soften. Add 2 garlic cloves and cook for 30 seconds more.

  4. Add ¾ cup arborio rice. Cook, stirring constantly for about 1m, then add 1 tsp smoked paprika and 1 tbsp lemon juice

  5. Pour a small amount of stock into the pan. Cook, stirring constantly and letting the liquid be completely absorbed. The heat should be on medium to medium-low. Not too hot that it burns on the bottom. You want to cook it slowly so the starch from the rice is released and it turns creamy.

  6. Slowly keep adding stock and stirring. Repeat until rice is creamy and cooked through. It should not be mushy or crunchy, but al dente.

  7. Stir through the prepared vegetables until warm. Remove from heat and season well with salt and black pepper.

Modified from Cafe Johnsonia and Minimalist Baker