Asparagus Risotto

This is a very elegant recipe for the fresh white asparagus that is now in season. We enjoyed it over the weekend.

Serving Size: 4

Ingredients:

• 1 lb. white asparagus
• 2 teaspoons sugar
• splash lemon juice
• 2 shallots
• 2 tablespoons vegan margarine
• 1 cup risotto rice
• 2 cups white wine
• 2-3 tablespoons nutritional yeast
• 2 teaspoons mild grainy mustard
• dash white pepper
• salt to taste
• chives as optional garnish

Directions:

1. Prepare the asparagus by cutting of the old woody edge of the stem, peel the length of the spear with a vegetable peeler and slice the spear in bite-sized chunks.
2. Bring a shallow pan of water to boil. Add the 2 teaspoons of sugar, the splash of lemon juice and cook the asparagus until al dente.
3. When the asparagus is cooked, remove them from a pan and gently set them in a bowl to use later.
4. Peel the shallots and cut into small pieces.
5. Heat the vegan margarine and lightly saute the shallots.
6. Add the risotto and and shortly cook, stirring, to evenly cover the risotto.
7. Add the first cup of wine and begin stirring. As the risotto absorbs the wine, it will soften, but you will need the 2nd cup of wine, and possibly a bit more. It depends upon how fast or hot you are cooking.
8. When the risotto has become cooked and soft, add the white pepper. Next add the nutritional yeast and stir in the mustard. Mix well.
9. Taste and season accordingly.
10. The last thing is to add the asparagus and gently mix into the risotto to rewarm.
11. Cut a few chives and serve as garnish for the risotto.

Notes:

This was a lot of white wine. If you wanted to conserve on the wine. I used an inexpensive dry white wine. You cold use vegetable bouillon, but it would change the flavor slightly.