Wednesday, June 10, 2009

Creamy Asparagus and Leek Risotto

(creamy asparagus and leek risotto served with
eggplant, tomato and butter bean tagine)

Have you ever labored over a pot of rice, stirring and stirring, adding ladle after ladle of warm broth and cream, eagerly anticipating that moment when everything came together to form the perfect risotto? Suffer no more! This quick and easy version that's low in fat and high in flavor will leave you satisfied without all the hassle.

Creamy Asparagus and Leek Risotto
1 Tbl olive oil
1 leek, sliced thin

1 clove garlic, crushed
1 1/2 cups Arborio rice

2 cups water

1 cup rice milk
2-3 Tbl nutritional yeast
1 cup chopped asparagus

1 tsp sea salt

1 Tbl chopped fresh basil

In a large pot, sauté garlic and leek in oil. Add the Arborio rice and sauté for a minute. Add 2 cups water, 1 Tbl nutritional yeast and sea salt, cover and bring to a boil. Lower heat to simmer and cook 15 minutes, or until water is absorbed. Remove cover, raise heat to medium, then gradually stir in 1/4 cup rice milk until the rice has absorbed the liquid. Stir in another 1/4 cup of rice milk, keeping up this process until no more liquid can be absorbed. Don’t stop stirring. When you've added all of the rice milk, stir in remaining nutritional yeast and asparagus. Season with salt and pepper and garnish with fresh basil.

1 comment:

iRaw said...

This looks wonderful and sounds delicious!