Vegan asparagus, lemon and mint risotto
serves
6
Asparagus, lemon and mint risotto
A green machine of a dish, packed with important nutrients. Recipe by Shannon Martinez.
Ingredients (14)
- 1/4 cup (60ml) extra virgin olive oil, plus extra to serve
- 6 long green shallots, thinly sliced
- 1 garlic clove, finely chopped
- 300g arborio rice
- 4 cups (1L) vegetable stock
- Mint leaves, to serve
Asparagus pesto
- 3 bunches (about 600g) asparagus, trimmed
- 1/2 cup picked mint leaves
- 1/2 cup picked flat-leaf parsley leaves
- 1 garlic clove, chopped
- Finely grated zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup vegan parmesan (from health food shops), plus extra to serve
- 1/4 cup (60ml) extra virgin olive oil
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place oil, shallot, garlic and a large pinch of salt flakes in a saucepan and cook over medium-low heat for 5-6 minutes or until soft and translucent. Add rice, stirring for 1-2 minutes to coat the grains.
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2.Place stock in a second saucepan over medium-low heat and bring to a simmer.
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3.For the pesto, bring a small saucepan of salted water to the boil and blanch asparagus for 3-4 minutes or until just cooked. Run under cold water until cool. Set aside to drain.
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4.Reduce rice mixture pan heat to low and add hot stock, 1 cup (250ml) at a time, to rice mixture, stirring regularly and waiting until stock is completely absorbed before adding next cup. Continue until all stock has been added and rice is al dente, then remove from heat and stand, covered.
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5.Whiz one-third blanched asparagus in a blender with remaining pesto ingredients until smooth. Season to taste. Fold pesto through risotto until evenly combined. Top with mint and remaining two-thirds asparagus. Scatter with extra parmesan and drizzle with extra oil to serve.
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