"This super-creamy, vegan, tomatoey, hot and smoky risotto is the perfect mid-summer lunch. ๐
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Asparagus can be replaced with other greens like tenderstem broccoli, green beans or even okra. The key flavour comes from tarragon, smoked paprika and garam masala, along with a delicious, chunky tomato sauce. Give it a try and let me know!"
Spicy Tarragon & Tomato Risotto with Seared Asparagus
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Prep time 5mins
Cook time 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 1/4 cup short grain rice
- 2 tablespoons olive oil, divided
- 1 clove garlic, minced
- 3 1/3 cup hot vegetable stock, or more as needed
- 1 cup asparagus
- 1 can pulped tomatoes
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon garam masala
- 2 teaspoon smoked paprika
- 1 large bunch fresh tarragon
- 2 tablespoons vegan butter
Method
Step 1
Cut the tips off the asparagus and set them aside. Chop the remaining stalks in thin rounds and set aside.
Step 2
Heat 1 tbsp oil in a large pan and add the minced garlic and rice. Toast over medium heat, then add salt, pepper, tomato and sliced asparagus stalks.
Step 3
Start adding the stock one ladle at a time while stirring frequently. Whenever the liquid gets absorbed, add one more ladle until the rice is 90% cooked.
Step 4
Add this point, add the spices, tarragon, butter and one last ladle of stock. Cover with a lid and leave to complete cooking in its own steam for another 2-3 minutes.
Step 5
In the meantime, heat the remaining oil and add the reserved asparagus tips. Sear on a high flame for 20-30 seconds and add on top of the risotto.
Step 6
Serve immediately.