Spring Asparagus Risotto

This dish for asparagus risotto from Virgin Vegan Everyday Recipes for Satisfying Your Appetite is perfect for spring when asparagus fills shelves at the grocery store and tables at farmers markets.

Spring Asparagus Risotto
8-10 servings

1 lb. asparagus, tough ends discarded
6 c. vegetable broth*
3 T. olive oil, divided
1 large red onion, diced
1 1/2 c. Arborio rice
1/2 c. dry white wine
8 oz. cremini mushrooms, sliced
1/2 c. peas
2 scallions, chopped (both white and green parts)
Salt to taste

Chop asparagus tips off and set aside. Roughly chop the rest of the stalks. Heat broth in a medium saucepan over medium heat. Add asparagus and cook until soft, at least 5 minutes. Put asparagus in a blender or food processor with 1/4 cup of the broth. Purée until smooth; set aside. Reduce heat under remaining broth to low.

In a large skillet over medium heat, warm 2 tablespoons of oil. Add onion and sauté until softened, stirring occasionally, about 3 to 5 minutes. Add rice and cook, stirring occasionally, 2 to 3 minutes. Add wine and stir until absorbed.

In a small skillet, sauté mushrooms with remaining oil. Meanwhile, begin adding broth to the rice 1/2 cup at a time, stirring continuously. As soon as the liquid has been almost completely absorbed, add another 1/2 cup. After 15 minutes into the process, add peas and reserved asparagus tips.

Begin tasting rice. It should be tender, but with a bit of a crunch. When it feels just about right, stir in the asparagus purée and mushrooms. Taste and adjust seasoning, adding salt if needed. Top with scallions and serve immediately.

* A recipe for the vegetable broth is found on page 10 of the book, but you may substitute store-bought vegetable broth.

Recipe from Virgin Vegan Everyday Recipes for Satisfying Your Appetite by Donna Kelly and Anne Tegtmeier (Gibbs Smith, 2013)