Lemon Asparagus Risotto

AuthorKaylaCategory
Rating

Risotto is so delicious and creamy, but so full of cholesterol and unhealthy elements. Usually there's a cream or milk, and some kind of cheese. In this recipe, I will show you how to make a skinny friendly and plant based lemon asparagus risotto. You'll still get the same creamy consistency and flavor, but much less of the calories and animal products. I used chicken stock for this recipe, but to make it vegan, replace the chicken stock with veggie stock, or even water, if you'd prefer.

What makes this risotto so creamy without using any milk, cream, or cheese is the constant stirring agitates the starch. When the starch is agitated it acts as a thickening agent. Short grain rice holds more starch than long grain rice. You'll notice a long cooking time for this particular recipe, and I apologize - I am unfortunately not aware of a faster way to do this correctly. I promise you it is worth the effort!

Yields1 Serving
Prep Time5 minsCook Time1 hrTotal Time1 hr 5 mins

 12 asparagus spears
 2 fl oz lemon juice
 2 cups short grain ricetraditionally, this is arborio rice, but I prefer pearl rice. You can even use sushi rice, so long as it is short grain. Cook times will vary if the rice is brown rice or bamboo rice
 6 cups Chicken Stockreplace with veggie stock for a vegan option
 1 tbsp cooking oil

1

Get a large bowl and fill it with ice cubes and water. It should be 1/3 to 1/2 full. Set aside.

2

I start this recipe out by blanching my asparagus. If you are unfamiliar with the term, blanching is where you boil your ingredient and then stop the cooking by immediately putting it in an ice bath. So get your pot of water up to boiling and boil until it is just green and becoming tender, but still has a snap. For a color reference, see the image. Immediately remove the asparagus from the pot and put it directly into the ice bath.

3

At this point, once your asparagus has cooled, you'll want to cut it into your preferred shape and size. I cut mine into chunks because I love asparagus, but I'm not crazy about the long fibers. You'll also want to gather up all your ingredients. It is essential that everything is ready to go because once you start cooking your rice, you won't be able to step away to grab your broth or cut your lemons.

4

Heat up your broth. Feel free to dump the asparagus water and use the same pot for less cleanup. You do not want to boil the broth, just get it warm.

5

Once your broth is warmed up, add your olive oil to your pan. Set to medium-medium high heat. You want to use a large, flat bottomed, heavy pan. A pan 10" or larger will be ideal, but if you don't have one that large, just make the risotto in batches. This will increase your cook time, but it's better than undercooked risotto.

6

Without changing the temperature, you want to put your rice into the hot oil and coat it in the oil. You'll know all your rice is coated when every grain is shiny. Cook it until you can smell it. It will be golden brown and smell a little nutty or buttery.

7

This is where it gets time consuming... You will want to add your warm broth to the rice 1/3 of a cup at a time. Stir it around constantly until all the liquid is absorbed and repeat with another 1/3 cup. It will start off absorbing quickly, but as the rice gets saturated with the broth, it will take longer and longer, but you need to use ALL your broth. Prepare to be stirring for at least 45 minutes.

8

Once all your broth has been absorbed you should see now that your rice is fluffy and you have almost a cream sauce clinging to the grains. This is perfect. Add your lemon juice and give it a good stir to make sure it is all incorporated. Throw your asparagus in and repeat.

9

Once everything is incorporated, give your stirring arm a high five (and maybe a rest). You are done! You can serve immediately or it will hold in the refrigerator for about 4 days.

Ingredients

 12 asparagus spears
 2 fl oz lemon juice
 2 cups short grain ricetraditionally, this is arborio rice, but I prefer pearl rice. You can even use sushi rice, so long as it is short grain. Cook times will vary if the rice is brown rice or bamboo rice
 6 cups Chicken Stockreplace with veggie stock for a vegan option
 1 tbsp cooking oil

Directions

1

Get a large bowl and fill it with ice cubes and water. It should be 1/3 to 1/2 full. Set aside.

2

I start this recipe out by blanching my asparagus. If you are unfamiliar with the term, blanching is where you boil your ingredient and then stop the cooking by immediately putting it in an ice bath. So get your pot of water up to boiling and boil until it is just green and becoming tender, but still has a snap. For a color reference, see the image. Immediately remove the asparagus from the pot and put it directly into the ice bath.

3

At this point, once your asparagus has cooled, you'll want to cut it into your preferred shape and size. I cut mine into chunks because I love asparagus, but I'm not crazy about the long fibers. You'll also want to gather up all your ingredients. It is essential that everything is ready to go because once you start cooking your rice, you won't be able to step away to grab your broth or cut your lemons.

4

Heat up your broth. Feel free to dump the asparagus water and use the same pot for less cleanup. You do not want to boil the broth, just get it warm.

5

Once your broth is warmed up, add your olive oil to your pan. Set to medium-medium high heat. You want to use a large, flat bottomed, heavy pan. A pan 10" or larger will be ideal, but if you don't have one that large, just make the risotto in batches. This will increase your cook time, but it's better than undercooked risotto.

6

Without changing the temperature, you want to put your rice into the hot oil and coat it in the oil. You'll know all your rice is coated when every grain is shiny. Cook it until you can smell it. It will be golden brown and smell a little nutty or buttery.

7

This is where it gets time consuming... You will want to add your warm broth to the rice 1/3 of a cup at a time. Stir it around constantly until all the liquid is absorbed and repeat with another 1/3 cup. It will start off absorbing quickly, but as the rice gets saturated with the broth, it will take longer and longer, but you need to use ALL your broth. Prepare to be stirring for at least 45 minutes.

8

Once all your broth has been absorbed you should see now that your rice is fluffy and you have almost a cream sauce clinging to the grains. This is perfect. Add your lemon juice and give it a good stir to make sure it is all incorporated. Throw your asparagus in and repeat.

9

Once everything is incorporated, give your stirring arm a high five (and maybe a rest). You are done! You can serve immediately or it will hold in the refrigerator for about 4 days.

Lemon Asparagus Risotto

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