Leek & Asparagus Risotto (with Homemade Stock)
Author: Eat Yourself Green by Larissa
Recipe type: Vegan
Cuisine: Italian
Serves: 6
- 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
- In a large tall pan, add about 2 tablespoons of olive oil. Add the leek and sauté until softened.
- Add the rice and cook for another minute.
- 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.
- Now, repeat the process with the stock. Stir frequently.
- Season with salt and a little pepper and add thyme to taste.
- Once the rice is cooked al dente but still moist, turn heat off and add olive oil to taste.
- Serve and garnish with vegan feta and a drizzle of olive oil.
- Enjoy!
Recipe by Eat Yourself Green at http://eatyourselfgreen.com/2018/01/leek-asparagus-risotto-homemade-stock/
3.5.3228