Vegan Lemon, Asparagus and Leek Risotto
Vegan Lemon, Asparagus and Leek Risotto - a refreshing summer meal!
Servings: 4 people
Ingredients
- 1 bunch asparagus approx 15 spears, washed and chop into thirds
- 1/2 yellow onion finely chopped
- 1 leek washed and sliced
- 2-3 cloves garlic minced
- 250 g risotto rice rinsed thouroghly
- 2 tbsp extra virgin olive oil
- 1 litre vegetable stock
- 2 tsp dried thyme or a spring of fresh thyme
- 1 lemon
- 4 tbsp nutritional yeast (optional)
- splash of white wine
- salt and pepper to taste
Instructions
- Chop up the vegetables and start softening all the onions in a large pan on the heated olive oil on medium heat.In the meantime, rinse the rice and make the stock.When the onions are soft enough, add the rice and stir until all the moisture evaporated. Now add a splash of white wine, this can me anything 50-100ml but you can skip it altogether if you have no wine at all.Stir until the wine is evaporated.Add 1/3 of the stock, turn the heat down to very low. Stirring frequently, cook until the stock is all absorbed.Now add the second 1/3 of the stock and repeat the process.Add all the spices and nutritional yeast at halfway and the asparagus pieces.When this lot of the stock is also evaporated, add the remaining stock and finish cooking. Make sure, a little moisture left when turning off the heat as the rice will keep continuing absorbing the stock and otherwise it will go a bit dry. (If this happens, just add some more stock or stir in some vegan butter.)Serve the risotto and sprinkle a generous amount of fresh lemon juice over the dish. Serve it immediately with a segment of lemon on the side.
