Ingredients
Main Ingredients
- 1 bunch asparagus (20 to 30 spears)
- 1 onion, chopped
- 2 tablespoons extra virgin olive oil
- 1/3 cup white wine
- 5 cups vegetable broth (see notes 2 and 3)
- 1 1/2 cups Arborio rice (or Cairnaroli rice)
- Salt and pepper to taste
Toppings
- 2 spring onions
- 1 tablespoon chopped parsley
- 1 tablespoon fresh thyme leaves (see note 6)
- 2 tablespoons pine nuts
- 1 lemon, zest only
Instructions
- Prepare the asparagus and onion: Divide the asparagus into tips and stems. Cut the stems into small chunks and chop the onion finely.
- Heat broth: Warm the vegetable broth in a saucepan until it reaches a gentle simmer, keeping it hot during cooking to ensure even rice cooking.
- Sauté asparagus tips: In a large pot, heat the olive oil and gently cook the asparagus tips for 3-4 minutes until tender but still bright green. Remove and set aside for garnish.
- Sauté onion and toast rice: In the same pot, add the chopped onion and sauté for 2-3 minutes until golden. Add the Arborio rice and toast it by stirring constantly for 1 minute to release starch and maintain grain shape.
- Deglaze with wine: Lower heat to medium-low and pour in the white wine, stirring continuously until it has completely evaporated.
- Cook the risotto: Set a timer for 20 minutes. Add the chopped asparagus stems to the pot. Start adding the simmering vegetable broth one or two ladles at a time, stirring frequently and waiting for the rice to absorb most of the liquid before adding more. Continue this process until the rice is cooked but still creamy.
- Season and rest: Adjust seasoning with salt and pepper, add chopped parsley and fresh thyme, and stir well. Cover the pot with a lid and let the risotto rest off the heat for 3 minutes to thicken slightly.
- Serve: Give the risotto a final stir, then serve on individual plates topped with the cooked asparagus tips, fresh thyme, sliced spring onions, pine nuts, and lemon zest. Optionally, add vegan parmesan for extra flavor.
Notes
- Use Arborio or Cairnaroli rice specifically for risotto to achieve the perfect creamy texture. Avoid long-grain or basmati rice as they lack the starch needed.
- Ensure the vegetable broth is well-seasoned to impart flavor, and keep it simmering throughout the cooking to maintain rice temperature and texture.
- Broth absorption can vary by rice brand/type; if you run out of broth, you can use hot tap water to finish cooking.
- Toasting rice before adding liquids helps it release starch gradually, maintaining the integrity of the grains and creating creaminess.
- Maintain the risotto’s consistency as creamy and slightly loose—not too thick or too runny—for the best texture.
- Fresh thyme adds an aromatic hint; fresh herbs should be added near the end to preserve their flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
