and delicious. This recipe makes enough for two at a simple supper, or one hungry person (read me)
INGREDIENTS1 tablespoon good quality olive oil
1 large white onion, finely diced
3 cloves garlic, minced
150g Asparagus, sliced into chunks
100g Edamame beans
200g arborio rice
1 tablespoon dried mint
1 litre (4 cups) vegetable stock
1/2 tablespoon white vinegar
4 tablespoons nutritional yeast
salt and pepper to taste
METHODHeat the olive oil in a large saucepan. When hot, turn the heat down to medium and lightly fry the onion and garlic until softened.
Add the asparagus, and cook for 3-4 minutes until slightly soft. Add the edamame beans, and stir well to combine. Cook for around 30 seconds until warmed through.
Stir in the rice and add enough stock to cover the rice. Add the vinegar and stir. Bring to the boil and turn down the heat to a simmer.
Stir every so often to stop it sticking, then when the stock has almost all been absorbed. Add enough to cover the rice again and stir. Bring to the boil and low the heat so the stock is simmering again.
Repeat until you have used all the stock and your rice is cooked so it is al dente. Season to taste.
Add the nutritional yeast and stir well.
Serve. It may take a lot of stirring, and watching the pot but trust me, it’s worth it. It’s really not as hard as you think to make a wonderful
risotto. I really do hope that you give it try.
Interesting and fresh, this is a great take on a classic. Be careful with the mint, as you don’t want to go overboard. I think this will be best suited to a warm summer day lunch.