MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Risotto With Asparagus And Lemon
Categories: Asparagus, Italian, Rice
Yield: 1 Batch

4 c Low-sodium vegetable stock;
- warmed
2 tb Extra virgin olive oil
2 Shallots; finely chopped
2 cl Garlic; minced
1 1/2 c Farro;
- pearled/quick cooking *
1/2 ts Salt
1/8 ts Black pepper
1/2 bn Asparagus (1 c);
- trimmed, chopped 1"
1 c Frozen green peas
1 Fresh lemon (2 ts); zest of
2 tb Fresh parsley;
- finely chopped
1 tb Nutritional yeast
- (optional)

Cooking time: 40 minutes

This vegan risotto is packed with nutritious vegetables, easy to
make, and perfect for date night

In a small saucepan, heat the stock and keep warm over low heat.

In a large, heavy bottomed pot, heat extra virgin olive oil over
medium heat. Add shallots and garlic and cook, stirring frequently,
until shallots are translucent, about 2 to 3 minutes.

Add farro and cook an additional minute, stirring often. Add salt,
pepper and 1 cup of vegetable stock. Let simmer, stirring frequently,
until most of stock has been absorbed, about 4 to 5 minutes. Continue
adding the remaining stock, 1 cup at a time, stirring frequently, for
approximately 20 minutes, or until farro is cooked through and
slightly chewy.

Add chopped asparagus and frozen peas with the last addition of
stock--let simmer, while stirring frequently, a final 6 to 7 minutes,
or until stock has been absorbed, asparagus is crisp tender and peas
are warmed through.

Remove from heat. Stir in lemon zest, parsley, and nutritional yeast,
if using. Add additional salt and pepper to taste, if necessary.

Recipe by Kris Carr

Recipe FROM: <https://plantbasednews.org/veganrecipes/lunch/
vegan-risotto-asparagus-lemon/>

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