The Hubster and I love a good risotto. But the one we always rely on is more of a winter risotto with the butternut squash. I’ve been searching high and low for a lighter one to make in the warmer months.
Apparently my prayers were answered. By a vegan cookbook (Vegan Italiano), no less.
This recipe is pretty easy (for risotto) and has a great flavor. It’s also light enough to eat when it’s H-O-T out. I’m thinking this will go into the rotation as long as the asparagus is a-plenty.
20 minPrep Time
30 minCook Time
50 minTotal Time
- 1 bunch asparagus, trimmed
- 2 1/2 tbs extra virgin olive oil
- 1/4 tsp coarse salt
- ground pepper, to taste
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 1/2 cup mirin (or dry white wine if you can tolerate)
- 5 cups vegetable broth
- Preheat oven to 425°F. Lightly oil baking sheets with sides.
- Place asparagus on baking sheet and toss with 1/2 tbs of oil, coarse salt, and pepper.
- Spread asparagus in a single layer and roast for 10 minutes or until just tender and slightly browned.
- Remove from oven and cool slightly. Cut into 2-inch pieces and put to the side.
- In large skillet, heat remaining oil over medium heat.
- Add onion and cook, stirring, until softened but not browned. About 2-3 minutes.
- Add garlic, mirin (or wine), and arborio rice and cook, stirring constantly, until almost all liquid has been absorbed.
- Add 1/2 cup of broth and cook. stirring constantly, until almost all liquid has been absorbed.
- Continue adding broth by 1/2 cup until it is almost completely absorbed and the rice begins to soften.
- At around 6th half-cup, add in asparagus, salt, pepper, and next 1/2 cup.
- Continue to add broth until all 5 cups have been absorbed and risotto is creamy.
- Remove from heat and serve.
Nightshade free, dairy free, gluten free, wheat free, corn free, soy free, and egg free.