John Myers
Ingredients for 2 servings:
- 200 g risotto rice (Arborio)
- 200 ml white wine, semi-dry
- 600 ml water
- 1 m.-sized onion(s)
- 4 garlic cloves
- 40 g almond butter, white
- 250 g mushrooms
- ½ bunch parsley
- 12 stalk(s) asparagus, green
- 12 cherry tomatoes
- 2 tbsp olive oil for frying
- Salt and pepper, black, from the mill
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
vegan, simple, delicious
Preheat the oven to 150°C fan/convection oven. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat, then bring 600 ml of water to a boil in a kettle. Peel and finely chop the onion and garlic, then add them to the pan and sauté for about 2 minutes until translucent. Now add the rice and deglaze with white wine. Pour in the boiling water and bring to a boil over high heat. Then reduce the heat and simmer uncovered for about 20 minutes, stirring occasionally. If the rice starts to stick before it’s cooked, add a little more water if necessary. Meanwhile, heat the remaining oil in a pan. Wash the cherry tomatoes and asparagus, trimming off the woody ends. Clean the mushrooms thoroughly and cut into half slices. Wash the parsley, shake dry, and finely chop. Add the asparagus to the pan and sauté on all sides for about 4 minutes. Then remove the asparagus from the pan and place it on a baking sheet lined with parchment paper along with the cherry tomatoes. Cook in the preheated oven for about 10 minutes. Add the mushrooms to the pan, immediately season with salt and pepper, and sauté over high heat for about 5 minutes. By now, there should be almost no water left in the pan when you stir the risotto. If this is the case, remove the pan from the heat. Now stir the mushrooms, parsley (reserve some for garnish), and almond butter into the risotto. Season to taste with salt and pepper. Serve the risotto on two plates with the asparagus and cherry tomatoes and sprinkle with the remaining parsley.
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