Asparagus Risotto

I love risotto! So simple to make, rustic yet elegant, always delicious. Just a small investment of time while you stir, stir, stir...

Olive oil
1 onion, diced
3 cloves garlic, minced
24 oz. vegetable stock
1 1/2 cups arborio rice
1 c. white wine
1 lb. asparagus, cut into 2" pieces on the bias
Toasted pine nuts
Optional: Parmesan or Parma (vegan parmesan substitute made from walnuts, sea salt, and nutritional yeast)


1. Bring stock to a simmer in a stockpot over medium-low heat; reduce heat to low. Meanwhile, in a heavy bottomed pot, heat the olive oil over medium heat. Add the onions and garlic and cook until soft and translucent, about 10 minutes.

2. Add the rice and cook over medium-high heat for about one minute, stirring to coat with the oil. Add the white wine and stir until the wine is absorbed, about 30 seconds.

3. Add the first addition of simmering stock, about 1/2 cup. Stir until most of the liquid is absorbed. Add another addition of stock and stir until most of the liquid is absorbed. Repeat this process until the mixture is creamy and a bit loose; the rice should still have some chew to it. The process will take about 20 minutes.

4. Meanwhile, saute asparagus in olive oil until tender. Set aside.

5. Turn off the heat and stir in the grated cheese to taste. Season with salt and pepper. Gently toss with asparagus. Serve topped with toasted pine nuts.

Notes: Also great with peas, butternut squash, spinach, basil pesto, pumpkin...be creative! Leftovers can be made into crispy risotto cakes-so delicious!