Spring Vegetable Risotto

Ingredients:

1 bunch asparagus, cut into 2 inch pieces

6 cups vegetable stock

1-2 Tbsp olive oil

1 clove garlic minced

5 or 6 garlic scapes, finely chopped (optional if available)

1/2 onion finely chopped

2 cups aborio rice

1 cup peas, fresh or thawed frozen

salt and pepper to taste

Directions:

Steam the asparagus until tender but crisp. Drain and set aside until needed.

In a large saucepan on medium heat, saute the the oil, onion, garlic and garlic scapes for about 3 minutes.

Add the rice and stir thoroughly. Turn heat down to a simmer. Begin to add the vegetable broth one ladle at a time (about 1 cup).

Stir intermittently until the stock is absorbed. Continue to add stock one ladle or cup at a time until rice begins to get tender and all the stock is absorbed.

Stir in the peas and asparagus, salt and pepper and simmer until the risotto becomes creamy.

Recommended serving: Risotto can be served on its own as a light meal or serve with steamed or sauteed leafy greens or roasted vegetables and a protein such as sauteed tofu, seitan or chickpea cutlets (recipe in previous post). *recipe is GF, just be sure to buy GF labeled aborio rice

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