We all have a dish that we’ve mastered and love to make. Maybe, this dish also happens to be something people love and are easily impressed with. In my case this is risotto.
Risotto is the thing I make for dinner when I don’t want to think about cooking. The good thing about risotto is that you can really add anything to it and make it delicious. Once you master the basics of cooking the rice, the possibilities are endless for what you can make.
My hope is that I’ll inundate you with enough risotto recipes over time that one of them will really spark your interest to try it. Then, as time goes on, you’ll try another and another until it too is your go to dinner option when you want something delicious, easy and comforting.
Since I’m starting to feel springy I decided to throw together a risotto with some green veggies to help get those much needed daily vitamins and antioxidants in the most delicious way possible. This recipe is vegan offers great protein from the edamame. It’s creamy, comforting and feels decadent without a lot of empty calories.
I encourage you to try this one, but if it’s not this risotto, then hopefully the next, or the one after that
Spring Risotto with Asparagus, Zucchini and Edamame
Prep Time : 10 minutes | Cook Time : 40 minutes | Serves 4
1 cup arborio rice
1 32 ounce vegetable broth
1/4 cup house white wine
1 small yellow onion
2 cloves garlic
2 medium zucchini
1 large bunch asparagus
1/2 cup frozen shelled edamame
1 tablespoon vegan margarine
1 tablespoon olive oil
2 tablespoons avocado oil
salt & pepper
1. Preheat oven to 350 degrees.
2. Add broth to a medium saucepan and warm over low heat.
3. Wash and clean asparagus and zucchini if desired. Slice zucchini lengthwise twice and chop into medium size pieces shown above. Cut off ends of asparagus and slice stalks into bite size pieces. Toss with avocado oil and salt and pepper and place on baking sheet and place in oven once preheated. Cook for 15 minutes stirring once and check doneness. You want them to be cooked but still a bit firm since you will add them to the risotto and cook further.
4. While you’re waiting for the oven to preheat, dice onion and garlic. In a large saucepan, heat olive oil and melt margarine over medium heat. Add garlic and onion and saute to soften and release aroma, approximately 2-3 minutes. Add rice to pan and saute for about 3-4 minutes until rice is a bit toasty. Add wine to pan and cook until absorbed.
5. Once all the wine has been absorbed, start adding broth a bit at a time. I honestly never measure this because I always end up using all the broth so just pour some in and use your best judgement. Continue cooking over medium heat, stirring often until liquid is absorbed. Repeat until broth is gone.
6. When vegetables are done, remove from oven and set aside. Remove edamame from freezer and cook according to instructions and set aside.
7. Taste risotto to test doneness-best part of the process and when it’s almost done add your vegetables. A good way to know this is that you have 1/4-1/2 cup of broth left and its a BIT crunchier than you would normally like. We want to it to stay a bit al dente but not fight back.
8. Continue to cook with vegetables and until all broth is gone. Season with salt and pepper to your liking, in my experience this and a good broth with the roasted veggies will add enough flavor but I think nutritional yeast could be good or even garlic powder.
9. When it’s done, scoop it into your bowls and get ready to feast and enjoy!