Asparagus Risotto from Lisa’s kitchen

Now is the perfect time to buy fresh asparagus from your local farmer’s market. Why not pick some up and try this tasty recipe from Lisa’s kitchen? Enjoy!

  Asparagus Risotto from Lisa’s kitchen
Adapted (and veganized) from a recipe in the New York Times

Time 45 minutes
Serves 6-8

1 pound asparagus, peeled, trimmed and cut into one-inch-long pieces, tips reserved
4 to 6 cups vegetable stock
2 tablespoons extra virgin olive oil
3 tablespoons Earth Balance “butter”
1/3 medium red onion, diced
11/2 cups Arborio rice
1/2 cup dry white wine
Salt to taste

1. Bring a pot of water to a boil. Add half the asparagus stalks and cook until quite soft, at least 5 minutes. Rinse quickly under cold water. Put cooked asparagus in a blender or food processor and add just enough water to allow machine to puree until smooth; set aside.

2. Put stock in a medium saucepan over low heat. Put oil and 1 tablespoon smart balance in a large, deep nonstick skillet over medium heat. When it is hot, add onion, stirring occasionally until it softens, 3 to 5 minutes.

3. Add rice and cook, stirring occasionally, until it is glossy, about 2 to 3 minutes. Add white wine, stir, and let liquid bubble away. Add a large pinch of salt. Add warmed stock, 1/2 cup or so at a time, stirring occasionally. Each time stock has just about evaporated, add more.

4. After about 15 minutes, add remaining asparagus pieces and tips, continuing to add stock when necessary. In 5 minutes, begin tasting rice. You want it to be tender but with a bit of crunch; it could take as long as 30 minutes total to reach this stage. When it does, stir in 1/2 cup asparagus puree. Remove skillet from heat, add remaining Earth Balance and stir briskly. Risotto should be slightly soupy. Serve immediately.