Asparagus Risotto

*photo by Sheila Joy

According to Traditional Chinese Medicine (TCM) asparagus tonifies Yin, or the fluids, in our body. It helps to clear heat, resolve dampness and eliminate toxins. Additionally, our liver loves the sour flavor of the umeboshi vinegar that seasons the risotto.

As is, this recipe makes a hearty amount; all the better for sharing.

Ingredients:

  • 5 to 6 cups vegetable stock

  • 2 Tbsp extra-virgin olive oil

  • 2 cloves garlic, minced

  • 3 shallots, minced

  • 2 cups short grain brown rice

  • 2 pinches saffron threads, soaked in 1/4 cup of vegetable stock

  • 1/2 tsp sea salt

  • 1 bunch of asparagus (thinner stalks are more tender)

  • 1 Tbsp umeboshi vinegar

  • 1 Tbsp mirin

Directions:

  1. Simmer the vegetable stock over low heat. Meanwhile, in a heavy 5 1/2 quart saucepan or casserole dish, gently heat the oil. Sauté the garlic and shallots over medium heat until translucent. Add the rice and stir to coat grains with the oil.

  2. Add the warm vegetable stock one ladleful at a time, stirring continuously. Stir in more stock as it is absorbed. At no time should the stock be allowed to cover the rice more than half of an inch. Continue the ladling procedure, stirring every 5 to 7 minutes, until the rice is creamy and cooked, but not totally soft or mushy. Be careful to not let the rice stick to the bottom of the pan. When rice is halfway done (total cooking time should take about 75 minutes and the rice will triple in volume), add the soaked saffron and the salt.

  3. While the rice is cooking, wash the asparagus. Snap off and discard the tough ends. Cut off the tips and reserve. Cut the tender stems into 1/2 inch rounds (or cut on the diagonal). Add the umeboshi vinegar, mirin and asparagus rounds 20 minutes before the rice is done. Add the tips 10 minutes before the end of cooking. Serve hot. Makes 6 servings.

Breathe deeply, chew well and enjoy a meal that is in full harmony with spring.

Andrea Lomanto