11 August 2015 Lemon Asparagus Risotto

Recipe created by Gena Hamshaw and included in ThePurpleCarrot.com

This recipe was the first entree I’ve made from our Purple Carrot shipment. Of course I waited until one of the steamiest New England summer nights to stand over a stove stirring risotto for 45 minutes, but honestly, it was worth it.  The ingredients in this recipe included DSC_0027_edited-1

  • asparagus
  • onion
  • shallot
  • garlic
  • arborio rice
  • white wine
  • lemon
  • vegetable stock
  • nutritional yeast
  • fresh thyme

After prepping the produce, the asparagus was blanched and the onion, shallot, and garlic sauteed in a bit of olive oil (not included in the shipment). Next the lemon juice and zest and white wine were added along with the rice. Vegetable stock was added in half cup increments until all had been absorbed into the rice. To finish the dish, the nutritional yeast was added and finally the asparagus. Notice – no cheese makes this vegan.

This recipe made four good-sized servings of risotto, meaning we had enough for leftovers later. Check out both Gena Hamshaw’s website and The Purple Carrot site for details.


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