Nothing says spring like lemon and asparagus and both are paired deliciously in this simple vegan dish. Being a busy time of year for me, with report cards and graduation preparations needed, I’ll be leaning on my tried and true recipes that require minimal prep but make great leftovers. Hence this risotto – and the lack of a long pre-amble leading to the recipe.
Suffice to say that it’s delicious, gluten-free, vegan and full of fibre and protein thanks to the sprouted goodness in the risotto mix made by Organic Traditions which contains sprouted flax seed, lentils and brown rice. It’s seriously delicious.
If you liked this recipe, or are looking for another type of risotto, check out my Beet Risotto or Sprouted Brown Rice Risotto with Lemon and Zucchini. Since I’m currently on an elimination diet that avoids soy, gluten, dairy and eggs, I’m subbing in nutritional yeast for that cheesy parmesan flavour. Feel free to sub in real parmesan, or your own favourite vegan parm if you have any.
And I’ll be enjoying leftovers while I attempt to survive the next few weeks. 🙂
Lemon Asparagus Sprouted Risotto
- 1 cup Organic Traditions Sprouted Risotto Mix
- 1.5 cups vegetable stock or water + 1 tbsp. Herbamare
- 1-2 tbsp. of extra virgin olive oil (I used Acropolis Organics)
- 2 cloves garlic, minced
- 1-2 shallots or 1 small red onion, finely diced
- 1 lb. asparagus, trimmed of woody stalks at the bottom
- 1/2 cup organic white wine (or red if that’s all you got)
- 1 tbsp. nutritional yeast
- zest of one organic lemon
- 1/8 cup of chives, minced
- pink Himalyan salt and pepper, to taste
- Bring the stock/water + Herbamare to a boil. Add the risotto mix, cover and simmer for 35 minutes. Let sit on the element for 10 minutes before using.
- In the meantime, clean and prep the vegetables. Chop the asparagus into about 2″ lengths, separating the stalks from the tips. In a large fry pan, heat the olive oil over medium heat.
- Add the shallots and onion and saute a few minutes until softened. Add the garlic and saute for another minute.
- Add the stalky parts of the asparagus to the pan along with some salt. Saute them for 2-3 minutes until bright green, then add the asparagus tips and saute another minute.
- Add the wine and cook off the alcohol for about 2 minutes.
- Add the cooked risotto mix to your asparagus mixture. Stir for a minute, then turn off the heat and add the nutritional yeast, zest of lemon and half the chives. Add salt and pepper to taste.
- Divide up the mixture into bowls and sprinkle with additional nutritional yeast, lemon zest and chives. Add more salt and pepper if desired and serve immediately.