This asparagus leek risotto is a gluten-free and vegan version of the rice dish classic. Asparagus has been getting a lot of attention from foodies and health advocates lately, and it isn’t surprising why. These greens are not just full of nutrients – they are also quite tasty and ideal for many recipes.
This recipe does not use any butter or cheese (although this is optional). Surprisingly, the result is a very fresh and creamy dish – you can almost “taste” spring on a plate, regardless of the current weather outside.
Asparagus Leek Risotto
A very easy recipe with a zesty and yummy twist on an Italian classic – perfect for vegans and vegetarians everywhere!
PREP TIME: 10-15 Minutes
COOK TIME: 30 Minutes
- 20 spears of thin asparagus
- 3 cm of a leek, finely diced
- 1 litre of hot water or vegetable stock
- 2 tbsp olive oil
- 125 ml of white wine (optional)
- 150 grams organic Arborio rice
- sea salt and ground pepper to taste
- 2 tbsp dill, chopped
- 2 tbsp grated lemon zest
- Wash the asparagus, then slice diagonally and down towards the tip, creating 2 or 3-cm chunks.
- Blanch the asparagus with a scant amount of water in a skillet until they turn bright green, then remove from heat.
- Quickly rinse the asparagus under cold water (this stops further cooking, which produces a crispier blanch). Set aside.
- For the risotto: In another saucepan, heat water or stock. Be sure to keep this warm.
- Meanwhile, heat olive oil in another saucepan on medium heat. Sauté the leek for 60 seconds, then add the (uncooked) rice and stir to coat properly for 4 minutes.
- Optional: Add white wine to the rice pan, stirring until the wine is cooked off.
- Pour 250 ml of hot water or stock to the rice and bring to a simmer. Then, reduce heat and remove cover while stirring regularly for 8 minutes.
- Once the liquid is almost fully absorbed, add the remaining hot water or broth at 250 ml increments while stirring. Make sure the liquid is absorbed before the next 250 ml is added in. This can take anywhere from 20 to 25 minutes.
- After the final 250 ml of the liquid is added and absorbed, add the blanched asparagus. Cover the pan and set aside for a while before serving.
- Finally, garnish with the parsley, lemon zest and chopped dill. Season to taste.
- Serve and enjoy!
This recipe is perfect for sharing – have it in smaller servings as your dinner starter, or in larger portions for a main course. Asparagus leek risotto is a great way to have delicious and classy food while staying healthy. Some cooks use different veggies in place of the asparagus or add various herbs when garnishing. Do you have variations of this recipe? Let us know in the comments below!