Yes! My favourite season has arrived! It’s asparagus time! Honestly, I could eat these horrible-to-clean vegetables every single day for as long as they’re here 😉 Today, I’m sharing with you my favourite recipe from last season: asparagus risotto! Back then, I wasn’t vegan yet, just vegetarian. I got the recipe for the risotto from one of my favourite Dutch foodblogs ‘Lekker en Simpel‘ (translated: ‘Tasty and Easy’). It was easy to make the recipe vegetarian (just leave the meat out), and luckily now it was just as easy to make it vegan!
To do something original with the recipe, I decided to add some tempeh bacon. I was very excited about this, because I’d never made this before. I got this recipe from one of my favourite (again Dutch) vegan cookbooks: Lisa Goes Vegan (I’ve added a link so you can check her blog out). Although I still have to get the hang of preparing this bacon, it was quite delicious and it made a very nice combination!
Well then, enough said. Are you ready for the kick-off of this lovely asparagus season? With this recipe, you’ll certainly be able to do that in style! Enjoy 🙂
- What do you need? (For 2 people)
– 1 onion
– 6 to 10 asparagus (white or green)
– 150g risotto rice
– 500ml vegan bouillon
– Zest of 1 lemon
– Vegan parmesan
– Soy butter
– Some chives
– 1/2 block of tempeh
– Zest of 1 lime
– 2 tablespoons soy sauce
– 2 tablespoons agave / ahorn syrup
– 1 tablespoon sesame seeds
- How do you make it?
For the risotto: Clean the asparagus (this is an annoying job, you have to do this patiently and carefully, making sure you take all of the peel off, because having to chew on a hard peel is not tasty at all) and cut them in pieces of around three centimeters. Chop the onion. Prepare the vegan bouillon. Heat some soy butter in a wok or big casserole. Bake the onion for about two minutes. Add the risotto rice and bake with the onion for another minute. Add a bit of the bouillon until the rice is “under water”. Add the asparagus pieces. Now, to make a good risotto, it’s very important to add a bit of bouillon every time the rice has absorbed the previous bouillon. Also it’s very important to keep stirring, so the rice doesn’t burn. If you’ve ran out of bouillon and the rice isn’t ready yet (taste!) then just prepare some more and keep on adding. In my case, it normally takes around half an hour until the rice is ready. It’s important that the rice is not too hard but also not too far. Once the rice is ready and it has absorbed the last bouillon you’ve added, add the lemon zest and a bit of soy butter, and stir through. Add some parmesan and black pepper to your taste.For the tempeh bacon: Cut the tempeh in thin slices (maximum 0,5 cm thick). Make a marinade with the soy sauce, syrup, sesame seeds and lime zest. Put the tempeh in the marinade and let it rest for about ten minutes. Bake the tempeh in a dry pan for about five minutes (or until it has turned crispy). Make sure you flip the slices several times, because in my case they burnt very easily!
Bringing it together: Put some of the risotto on a plate or in a bowl. Add as much of the bacon as you want. Finish off with some cut chives. Sit back and enjoy this heavenly asparagus risotto!