Asparagus Saffron Risotto With Veganzola

Asparagus Saffron Risotto With Veganzola

Serves 6

Vegan/dairy-free/gluten-free

A divine spring recipe, which combines some of our most favourite ingredients. Delicate crisp asparagus, encapsulated in the warm earthy fragrance of saffron and elevated by the sharpness of the vegan Gorgonzola, these glorious ingredients together create a dish which is simply stunning. This beautiful, golden, creamy risotto is a feast for both the tastebuds and the eyes!

Ingredients 

1tsp olive oil

60g plant based butter (40g& 20g divided)

2 large shallots, peeled & finely chopped

500g organic arborio rice

125ml white wine

2 pinches of saffron, soaked in 50ml boiling water

1.5lt hot vegetable broth

20g nutritional yeast

220g fresh asparagus (the finer the better)

Juice of 1 lemon

100g vegan blue cheese (we use Veganzola by Honestly Tasty)

Some micro greens for serving (optional)

Freshly ground black pepper

Method

Start by soaking the saffron strands in some freshly boiled water and set aside.

Cut the asparagus stalks into small pieces, but reserve the tips intact.

Place the tips in boiling water for 5 minutes, then rinse them with cold water and set them aside.

Prepare the hot vegetable broth and have it at hand in a large pouring jug.

In a deep frying pan, add the olive oil and melt the 40g of butter. Add the shallots and sauté over low heat for 5-7 minutes, until very soft, but not browned.

Turn the heat up and stir in the rice, coating it well with the butter. Pour in the saffron and it’s soaking liquid, then the wine, and stir for a couple of minutes, until it has mostly evaporated. Begin adding the broth in small portions, while stirring constantly. Once the rice has absorbed the broth, add another portion. Continue this process, until all of the broth has been absorbed. With the last ladle of broth, stir in the nutritional yeast and the asparagus stalks. Once the liquids are absorbed, turn off the heat. Melt in the rest of the butter and stir in the lemon juice and the reserved asparagus tips. Check the seasoning and add salt if required.

Allow to sit for a few minutes.

Spoon the risotto into plates. Crumble the veganzola on top and sprinkle some micro greens if desired. Finally, grind some fresh black pepper and serve.

Enjoy!

Notes

It is important to soak the saffron strands in hot water, in order to release all the beautiful aromas.

Fine asparagus are best for this recipe, but the thicker ones will work well too. They may require a few extra minutes of cooking.

The veganzola by Honestly Tasty is absolutely marvellous and our favourite vegan blue cheese. If you cannot get a hold of it though, any vegan blue cheese will work nicely.

This risotto will make an elaborate main course, for a special occasion.

If situated in the UK, Honestly Tasty Veganzola is available on The Vegan Kind Supermarket and other retail and online stores.