Fat Free Asparagus Risotto

When you find those recipes that are just perfect in everyday, life is great. This, is one of those recipes. It is 100% fat free!!! I love risotto and loved it before I was a vegan. I especially love asparagus risotto, but the recipe I used to make had tuns of fat and cream and cheese and badness. This recipe is vegan, fat free, guilt free, and delicious. It is also easy to make, so let's get started

To make enough for 6 people you'll need...

2 cups arborio rice
1000 ml/ 1 ltr of vegetable broth (preferably homemade)
4 shallots
3 cloves of garlic
20 asparagus
1 cup chopped mushrooms -type of your choice


First, in a large pan, put a little bit of water ( about 1/4 of a cup) in the pan and let it boil. While it heats up, chop up the 4 shallots and only 2 of your garlic cloves, then add it to the pan. Once the onions have visibly started to cook, add in the mushrooms, and a little more water- about 1/4 of a cup. Once the mushrooms shrink down, add in the rice; be sure to wash it before. Immediately after, pour in enough vegetable stock to cover the rice, and give it a stir. Watch the rice, and every time it absorbs all the veggie broth, add more to cover it, until you run out of broth

 While cooking the rice, in another pan or pot, fill it with water and let that come to a boil (enough water to cover your asparagus that will cook in it). When it has reached a boil, put the asparagus in and cook for 2 minutes, then drain it. Cut off all the heads of the asparagus, and then cut off about 1 inch of the stem of each one. Set the heads on pieces aside, then take the remaining asparagus and put it in a blender with 1 clove of garlic and about 1/4 cup of the vegetable broth.

When you run out of broth, now add in the asparagus broth and let it absorb it. At this point taste the rice; it should be firm but not crunchy. When you think it is done, add in the asparagus heads and pieces you set aside. Mix it all around, and enjoy!

Eat up,
Julia