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Asparagus Risotto With Leeks

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This risotto is vegan -- no butter, no cheese. That being said, it’s far away from no taste. This smooth, creamy dish is absolutely delightful no matter what time of year. Tip- if you aren't gluten- and casein-free you can add grated Parmesan at the end of cooking to add an extra tangy bite to this dish.

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Rate this recipe 4.4/5 (29 Votes)

Ingredients

  • 1 bundle thin asparagaus, about 16 to 20 spears
  • 4 cups fresh hot water or very light broth
  • 2-3 teaspoons olive oil
  • 1 leek, white part only, finely diced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • sea salt, to taste
  • 2 tablespoons fresh Italian Parsley, chopped

Details

Servings 4
Adapted from webmd.com

Preparation

Step 1


1. Wash and slice the asparagus, cutting on the diagonal about 3 inches down from the tip. Pour a scant amount of water into a skillet and quickly blanch the asparagus. When it turns bright green, remove it from the pan, and rinse with very cold water to keep it from cooking longer. Set aside.

2 To make the risotto, heat the water or light broth in a separate sauce pan, and keep it warm. In a heavy medium saucepan, heat the olive oil on medium heat, and sauté the diced leek for a minute. Add the uncooked Arborio rice and stir well, until the rice is coated. Stir and cook for about 3-5 minutes. Add the white wine and stir until most of the wine is cooked off.

3 Pour in 1 cup of the hot water or broth and bring to a simmer. Reduce heat and simmer uncovered, stirring frequently for 7-8 minutes. When most of the liquid is absorbed, add the remaining cups of hot water or broth 1 cup at a time, stirring and simmering until each cup of liquid is absorbed before adding the next one.

4 (The whole process should take about 20-25 minutes; 22 minutes is a goal for al dente; if you cook risotto too long or with too much liquid it may become gummy.)

5 When the final cup of liquid is absorbed, gently add in the blanched asparagus, cover, and set aside for a few moments before serving. Risotto likes to rest a bit.


Warm up four serving bowls. Spoon the risotto into the bowls, and garnish with some fresh chopped Italian parsley.

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