I’ve always ripped out recipes from magazines, just ask my mom.
Somewhere in my room back in my parents’ house, a folder exists with about 10 years worth or magazine recipes.
No surprise, this next recipe comes from the pages of my all-time-favorite rippable recipe magazine. Back in April of 2008, Better Homes and Gardens published a recipe for Asparagus Leek Risotto.
April of 2011, in my tiny German kitchen, I made this recipe my own.
Vegan Asparagus Leek Risotto
While in Italy last October, I learned how to made real, Italian risotto. The most important risotto making rule is to ALWAYS use homemade stock.
I started my risotto by making the stock using vegetables that were getting a bit old. I ended up only using the bottom half of the red onion pictured, and added another new red onion and a clove of garlic as well.
Risotto is an easy dish that seems more difficult because everything comes together suddenly all at once. By having everything measured out and ready to go before you start, life will be easier and you’ll enjoy the process or making risotto even more.
Stir in 1 cup of hot vegetable stock until all the liquid is incorporated.
For an extra zing, squeeze a little fresh lemon juice over top.
Thick, creamy, fresh and Springy.
This risotto is the perfect combination of Spring flavors.
Vegan Asparagus Leek Risotto
adapted from Better Homes and Gardens April 2008
Makes 4 servings
For the vegetable broth
2 carrots, peeled and chopped into thick chunks
1 large red onion, halved
1 tomato, halved
1 garlic clove
1 handful fresh parsley
1/4 tsp. black pepper kernels
1 heavy pinch of salt
For the risotto
3/4 pound asparagus spears, trimmed
2 Tablespoons olive oil
1 1/2 cups sliced, cleaned leeks
1 cup Arborio rice
3 cups vegetable broth
2 Tablespoons fresh parsley
1/2 teaspoon freshly grated lemon peel
1 Tablespoon lemon juice
1/4 teaspoon freshly ground black pepper
(if you eat cheese, feel free to add some grated parmesan)
- To make the vegetable broth, place all ingredients in a large saucepan, fill with water and bring to a boil. Reduce heat to medium and simmer for a minimum of 30 minutes. More time is always better though.
- Place the asparagus in a single layer on a baking sheet and brush with 1 Tbsp. olive oil. Lightly sprinkle the spears with salt and pepper then bake, uncovered, in 450 F oven for 10 minutes.
- Cool slightly then cut 2/3 of the spears into 2-inch pieces. Set aside.
- Meanwhile, in a large saucepan, cook leeks in the remaining 1 Tbsp. olive oil until tender. Stir in the uncooked rice. Cook and stir over medium heat for about 5 minutes or until the rice begins to turn golden brown.
- In another saucepan, bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring until the broth is absorbed before adding more broth.
- Stir in any remaining broth. Cook and stir just until the rice is tender and creamy.
- Stir in asparagus pieces, parsley, lemon zest, lemon juice and pepper. Top with asparagus spears and additional lemon slices to garnish.
On second thought, maybe this only makes 2 servings.