Truffled Asparagus Risotto

by Chef Kendall Huff

Native Foods Cafe

 

This dish is perfecto for summer!  Light yet creamy, with a complex flavor profile thanks to
the truffle oil.  Feel free to
switch up the asparagus for peas, broccolini, kale, or even zucchini.  Oh, and quick side note: risotto is the
technique of cooking the rice, not the rice!

 

Truffled Asparagus Risotto


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Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan risotto

 

Yield: 3 cups 

2 TBSP safflower oil

½ cup yellow onions, diced

¼ cup shallots, diced

1 cup Arborio rice

3 cups water or low-sodium
veggie broth (add 1 cup at a time)

1 cup asparagus, blanched and chopped

 

After Cooking the Risotto:

3 TBSP vegan sour cream

1 tsp sea salt

½ tsp ground black pepper

2 TBSP vegan Parmesan cheese

1 tsp black truffle oil

1 TBSP lemon zest

 

1.  Heat the oil
is a medium sized saucepan. Add the onions and shallots and cook until
translucent.

2.  Add the rice
and coat with the “fat” and natural onion juices. About 1.5 minutes


625506_10151508338755909_701879870_nNative Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan risotto

 

3.  Add one cup
of the liquid in and cook until au sec (or almost dry)

4.  Once the
rice absorbs 80 % of the liquid, add one more cup in the pot, along with the
blanch asparagus.


581837_10151508270620909_1698361611_nNative Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan risotto

 

5.  Once the
rice absorbs 80 % of the liquid, add the last cup of liquid to the pot.

6.  When the
rice is fully expanded, fluffy yet creamy, reheat the pot from the heat.

7.  Add the
vegan sour cream, sea salt, black pepper, Parmesan cheese, lemon zest and
truffle oil.

Garnish Ideas: fresh herbs, asparagus tips, more Parmesan, and
shaved truffles!



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Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan risotto

 

Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan risotto

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