Risotto with Green Asparagus

Cut off the tops of

  • 400 g of green asparagus and set them aside.

Cut off the other ends of the sprigs and any hard parts that there may be (often, there aren’t any; green asparagus does not need to be peeled from top to bottom like white). Chop each sprig into three pieces and bring them to a boil in

  • 800 g of unsalted water. Add
  • 1 bay leave.

Cook them for a few minutes until they are soft, then cake out the bay leave and blend the asparagus with a hand blender.

Sauté

  • 120 g of chopped onions in
  • 1 tsp of vegan butter.

Add

  • 160 g of brown round rice (preferably Arborio or Carnaroli) and, again,
  • 1 tsp of vegan butter.

Stir until the rice makes a crackling sound. This is an essential step in every risotto dish for it opens up the rice.

Pour

  • a splash of white wine vinegar over the rice and stir.

Add a ladle of hot broth to the rice and stir. Add

  • 1/2 tsp of salt.

Turn the heat down to a simmer. Keep adding ladles of hot broth, allowing each to be absorbed by the rice before you add the next. Keep stirring from time to time. Close the lid of the pan when you don’t stir.After 40 minutes the rice should be soft.

After 40 minutes the rice should be soft. Season with

  • ground pepper to taste.

Add the asparagus tops you set aside earlier. Simmer for a few minutes until the tops are cooked al dente.

 

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