Recipe Review: Lemony Asparagus Risotto

While I sit down to compose this post about one of my favorite veggies of the season - asparagus, I was enjoying another favorite spring veggie - the artichoke. My wonderful CSA provided not 1 but 2 gorgeous artichokes in my last share, & you better believe I’m not sharing! I’m inspired. Will there be an “artichoke risotto” recipe coming soon? You betcha, but until then, I am excited to be able to share this with you lovely readers…

Making risotto for the family has become my new spring holiday tradition. What’s not to love about this rich & creamy dish? When made well, I can easily sneak this by those who are wary of my vegan tendencies (mostly my boisterous adolescent carnivorous cousins). Rest assured cousins, there is absolutely no tofu in this! Over the years I’ve made tried & true risotto recipes from Giada de Laurentiis to Tal Ronnen, & it was time to try another new recipe. This year’s pick? The Lemony Asparagus Risotto from the Vegan Holiday Kitchen Easter chapter, fittingly.

Quite obviously, I adore asparagus. It’s one of those vegetables I crave relentlessly come springtime. Simply roasted in the oven with sea salt & a squeeze of lemon, steamed & smothered in lemon-cashew cream sauce, or folded into a rich risotto, I’ll take asparagus any way I can get it. This is why this dish was so appealing. It just screamed springtime. The other main flavoring components are just as bright & springy - spinach, parsley & lemon juice & zest. Yum! Now for a very special treat! Vegan Holiday Kitchen author & creator of this risotto, Nava Atlas, so kindly allowed me to share her recipe with you! So here it is…

LEMONY ASPARAGUS RISOTTO

Author: Nava Atlas (recipe published with permission)

Recipe Type: Main Dish

Cuisine: Vegan

Serves: 6

INGREDIENTS

• 2 cups Arborio rice

• 1 32-oz carton of vegetable broth

• 1 Tbsp extra-virgin olive oil

• 3-4 cloves garlic, finely minced

• 10-12 ounces fresh slender asparagus

• 2 good handfuls of baby spinach or baby arugula leaves (we used spinach)

• ½ minced fresh parsley

• Juice of 1 lemon

• 1 Tbsp organic lemon zest (optional, but highly recommended)

• Salt & freshly ground paper to taste

• Grated vegan mozzarella cheese for topping, optional

INSTRUCTIONS

1. Preheat the oven to 375 degrees F.

2. Combine rice with the broth, 2 cups of water, the oil, & garlic in a deep 2 ½ quart casserole dish. Cover & bake for 1 hour, stirring every 15 minutes. Stir in 1 cup of additional water when you stir for the second time, then add 1 more cup water when you stir for the third time.

3. Just after the third stirring, trim about ½ an inch from the bottoms of the asparagus spears, & cut them into 1-inch lengths. Place in a skillet or sauce pan with a small amount of water & steam, covered, for 2 to 3 minutes over medium heat, until bright green & tender-crisp. Add the spinach; cover & steam just until it’s wilted.

4. After an hour, the rice should have a tender & creamy texture. Remove from the oven & stir in the asparagus & spinach mixture, followed by the remaining ingredients. Let stand for 5 to 10 minutes, then serve. Pass around grated cheese for topping, if desired.

I hope you enjoy creating this in your own kitchen. It would be perfect on a warm spring evening with a crisp glass of wine. I also encourage you to pick up a copy of Vegan Holiday Kitchen if you haven’t already. The book covers the bulk of the holidays from Thanksgiving to Independence Day, offering festive seasonal recipes & menu ideas that will spark new traditions in your household.