About the Recipe
Ingredients
1 bunch asparagus
8 mushrooms sliced (cone 4)
1 onion, diced (cone #3)
4 garlic cloves, minced (cone #1)
1 cup Arborio rice
3 1/2– 4 cups veggie broth ( I use 3 boulion cubes with water
2 cup basil leaves (or sub part Parsley)
1 lemon, zest and some juice to taste (cone 1)
1/2 teaspoon salt more to taste
1/4 teaspoon pepper
garnish: lemon zest, basil ribbons, vio life vegan parmesan cheese, optional toasted pine nuts
Preparation
Prep the asparagus: Cut the fibrous ends off the asparagus and discard. (You can tell where this is by breaking an end off with your fingers, usually about an inch from bottom- and using this as a guide, cut the rest to match. Toss all the fibrous ends.)
Cut the pretty tips off (about 1 1/2 inches) and set them aside.
Start Risotto: Place all ingredients in the electric oil core skillet- start at 375 degrees. (after 10 min add in tops of asparagus)
When it clicks turn to low.
Combine: Stir basil, pepper, a squeeze of lemon juice and taste. Stir in cheese and serve.