So, I make Asparagus Risotto about once a week now. I cannot get enough of it. It takes awhile and yeah, you do have to stand by the stove and stare and stir but it is so worth it and it's super easy. I was scared to make risotto for the first time. All I've heard are horror stories on cooking shows and from chefs and other fellow at home cooks. Either I totally rule or have lots of luck or just have the patience it takes to stir and stir and stir for about 30 minutes. I'll take all three.
(Photo courtesy of No Meat Athlete)
I have a few tweaks, but nothing major:
-- I don't follow their asparagus method. I'd much rather have roasted veggies in my risotto than steamed or flash boiled. So I roast a bunch of asparagus at 400 degrees for about 15 minutes with salt, pepper and olive oil and then add it towards the end.
-- I probably end up using more than 2 T. of onions because I like them. And I add garlic too, about 2 cloves.
-- In addition to the 7 c. of vegetable broth, I like to add 1/2 c. of white wine somewhere in the cooking and stirring process. It really does add a great flavor and I think it is essential for an authentic risotto experience.
-- And I totally add more than 1/4 c. of parmesan because I love it. Obviously if you are vegan, you can easily omit it and use vegan butter and it will still have a deep, salty, buttery flavor.
I don't add any extra salt... the broth, cheese and roasted asparagus lend quite enough salty flavor. I do add a butt load (yes, that is a real measurement) of cracked black pepper though because I love it on everything. There are so many flavors going on in this meal. It is creamy, buttery, salty and earthy. This easily feeds 4 people with healthy appetites (we always have leftovers with 3 large eaters) and I serve it with a green salad and vinaigrette. So treat yourself and make this soon, you will not be disappointed!
I give this recipe:
I might work on another entree tonight or tomorrow. Expect more from me if I don't fall asleep soon!