Asparagus Risotto with Garlic Mushrooms
This delicious meal is great for when you don't have a lot of time at the end of the day, but still feel like something hearty, sustaining, and healthy. Asparagus improves fertility, helps regulate your moods, and balances your digestion. They are also a great source of vitamins needed for our spiritual ascension. Mushrooms are full of B vitamins, are high in protein, and are great for your immunity.
Add all that to a big bowl of creamy rice and you're in heaven.
Dairy free, egg free, vegan, and gluten free.
2 bunches of asparagus, separate the top stalk and keep whole, dice the remaining stalk.
2 tblspns olive oil
2 garlic cloves, crushed
1 onion, diced
2 cups of arborio rice
½ cup of almond cream ( I made my own, but you can use any cream)
4 to 5 cups of vegetable (or chicken) stock
Fresh parsely, chopped
2-3 garlic cloves
2 tblspns vegan butter or olive oil
150g mushrooms, sliced
Asparaus and Almond Cream Fry HALF of the diced asparagus stalks until they're nice and soft. Add a little water if they get fibrous and stringy.
Combine the asparagus with your almond cream*, or alternative, in a blander, and mix until you have a gorgeous creamy asparagus and almond cream.
*To make your own almond cream, soak the almonds overnight, and then blend them with a little bit of water and salt in a blender or thermomix until nice and creamy. You can also use cashews that require less soaking time.
Warm the stock.
Heat the oil in a large frypan and fry the garlic and onions until translucent and softened, be careful not to burn the garlic. Add the remaining chopped asparagus and fry for another minute.
Add the rice to the pan and stir for 1 minute to coat the rice and fry it a little bit.
Adding one ladle of stock at a time, stir until just absorbed.
Once the rice is cooked, add the asparagus and almond cream, and stir until heated through. Season with salt and pepper to taste.
Remove from the heat and add a big dollop of ghee or vegan butter. Put the lid on, and let your risotto rest for about 10 - 15 minutes.
Heat the olive oil or vegan butter and fry the mushrooms and garlic until softened and getty creamy. Add sage, if using, and stir through the mushrooms. Set aside to keep warm.
Fry the asparagus tops.
To serve, place the risotto in a bowl, top with garlic mushrooms, and decorate with the asparagus tops, and fresh parsley.