By Tess Masters

Ingredients:

  • 16 cups vegetable broth/stock (I use Massel)
  • 6 cups arborio rice (you can also use quinoa or millet)
  • 6 cups fresh asparagus cut into 1-inch pieces
  • 1 ½ cups finely chopped leeks (the white part only)
  • 1 cup vegan Daiya cheese (or another vegan cheese) *optional – see note in the post. You don’t really need it.
  • ½ cup finely chopped green onions
  • ½ cup finely chopped celery (about 4 ribs)
  • ½ cup fresh flat-leaf continental parsley chopped finely
  • ½ cup bunch fresh mint chopped finely
  • 5 tablespoons fresh lemon juice
  • 2 tablespoons cold pressed extra virgin olive oil
  • 2 tablespoons finely chopped fresh garlic
  • 1 tablespoon lemon zest or more to taste
  • 1 teaspoon Celtic sea salt

Make It Happen:

  • Place the olive oil, sea salt, garlic, leeks, and green onions into a large pot and sauté on a medium/high heat until just translucent. (about 5 minutes)
  • Add in the celery and sauté for another few minutes.
  • Reduce the heat to medium and add in 2 cups of the vegetable broth.
  • Stir in all of the rice and continue to add the remaining broth as needed stirring constantly.
  • After about 20 minutes after the rice has doubled in size add in the asparagus and stir through.
  • Continue to add vegetable broth as needed until the rice is just cooked through.
  • Stir through the vegan cheese, mint, and parsley.
  • Then add in lemon juice and lemon zest to taste.
  • Season and serve with a sprinkling of extra herbs. YUMMO!

This recipe takes about 45 minutes to cook and serves about eight people.

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This Post Has One Comment

  1. This looks fantastic! I’m not vegan, so would subbing parmesan for the vegan cheese be the best fit for the risotto?

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