Time 45 minutes
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.