• 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.