Leek & Asparagus Risotto (with Homemade Stock)
 
Prep time
Cook time
Total time
 
Simple and delicious risotto (the Italian way) made with homemade stock.
Author:
Recipe type: Vegan
Cuisine: Italian
Serves: 6
Ingredients
  • 2 cups of arborio rice
  • 1 bunch of asparagus
  • 1 leek
  • 1 litre homemade stock
  • 2 cups of (good quality) white wine
  • Olive oil
  • Dried thyme
  • Salt and pepper to season
Instructions
  1. In a large tall pan, add about 2 tablespoons of olive oil. Add the leek and sauté until softened.
  2. Add the rice and cook for another minute.
  3. Then add the white wine and let it simmer until all is absorbed. Keep stirring constantly so the rice doesn't stick to the bottom of the pot.
  4. Now, repeat the process with the stock. Stir frequently.
  5. Season with salt and a little pepper and add thyme to taste.
  6. Once the rice is cooked al dente but still moist, turn heat off and add olive oil to taste.
  7. Serve and garnish with vegan feta and a drizzle of olive oil.
  8. Enjoy!
Recipe by Eat Yourself Green at http://eatyourselfgreen.com/2018/01/leek-asparagus-risotto-homemade-stock/