Spring Asparagus & Root Vegetable Risotto
 
Cook time
Total time
 
Risotto is a great recipe to feed your pasta craving without the pasta. Risotto is a versatile dish that can easily be adapted to whatever seasonal vegetables or flavors you're craving. While making risotto isn't difficult, patience and attentiveness is required for a delicious, creamy result. Use your time stirring your risotto as meditation. Food always tastes better when made with love. Be creative and enjoy!
Author:
Serves: 4 servings
Ingredients
  • 2½ tablespoons butter or refined coconut oil (divided)
  • ½ yellow onion, chopped
  • 3 carrots, half mooned
  • 1 parsnip, half mooned
  • ½ cup sliced mushrooms of your choice
  • 3 stalks celery, sliced
  • 1 teaspoon sea salt (divided) + more to taste
  • 4 cups water
  • 1 cup uncooked arborio rice
  • 6 stalks asparagus, chopped, reserve flowering end
  • Nutritional yeast flakes or shredded parmesan (optional)
Method
  1. Heat medium sauce pan with ½ tablespoon oil on medium heat. Add onions, sprinkle with sea salt. Allow to sauté for 1-2 minutes.
  2. Add carrots, parsnips, and mushrooms. Sprinkle with sea salt. Sauté, undisturbed, 3-5 minutes or until slightly caramelized.
  3. Add water and celery. Bring to a simmer.
  4. In a 3-5 quart saute pan*, heat 2 tablespoons butter/oil on medium-high heat. Add arborio rice, sprinkle with sea salt, and toast for 2-3 minutes or until lightly golden.
  5. Begin adding simmering stock to rice, one cup/ladle at at time, stirring until absorbed. Repeat additions, continuing to stir, until rice is al dente.**
  6. On last liquid addition, add asparagus and any remaining vegetables from stock. Stir to incorporate, simmering until risotto reaches desired creaminess.
  7. Taste and adjust seasonings as desired. Stir in nutritional yeast or cheese, if using, or sprinkle over individual servings. Top with flowering asparagus ends to serve.
Notes
*RISOTTO PAN: I use stainless steel or cast iron pans for most recipes. The pan I use for Risotto is referred to as a 5qt essentials pan- which is more shallow than a sauce pan, but deeper than a traditional sauté pan. If using a shallow, wide, stainless steel sauté pan, be sure to keep heat low, providing a gentle simmer to ensure rice does not dry out before absorbing liquid properly.
**LIQUID: Risotto is generally 1:3 ratio; however, I always increase the amount of water in order to account for liquid boiling off if my heat gets too high or my pan is more shallow. You may not need the entire 4 cups of stock. When you begin running low, test your arborio for doneness.
***PRODUCE: I always use local and/or organic produce; seasonal when available to provide the most flavor.
Recipe by Live Unprocessed at http://liveunprocessed.com/2016/06/spring-asparagus-root-vegetable-risotto/