Asparagus risotto with cider
- 1 Chopped Onion
- 1 Clove of garlic
- 1 cup Arborio rice
- Olive oil
- 1 litre Vegetable stock
- A bunch asparagus spears, woody ends removed
- 2 tbsp Nutritional yeast
- 1/2 tsp Lemon zest
- Salt and pepper
Hey guys! I’m camped out on my sofa, sipping from my favourite mug of coffee with Peanut curled up on my feet, planning my summer recipes in between new episodes of Orange is the new black.
It is 30 degrees outside, and that means 1 thing…it’s officially cider season.
I am a big cider fan. I mean, who doesn’t like cider? It’s great on it’s own but its sweet, acidic appley-ness means it’s a versatile cooking ingredient, too.
Vegan risotto can be tough to make since traditional recipes call for a lot of dairy. Butter, parmigiano cheese, cream. The list goes on. This risotto recipe is not only super delicious, it is easy to make AND it’s totally vegan. The cider adds a beautiful, comfort-food flavour making this asparagus risotto pure sexiness in a bowl.
Heat a little olive oil in a medium sized pan and fry the asparagus for 2-3 minutes, take out of the pan and set aside.
Add a little more oil to the pan and gently fry the chopped onion and garlic until softened but not coloured (around 3-4 minutes).
When the onions have softened a little, add the rice and fry for further 2 minutes, then add in the cider, lemon zest and hot vegetable stock a ladleful at a time, allowing the liquid to be completely absorbed, before adding the next. Repeat until the rice is cooked and stock absorbed (you may not need all the stock).
Add the asparagus and nutritional yeast. Season to taste and stir well.