Serves 4
THIS CREAMY risotto uses spring veggies for a fresh crisp flavor—and no dairy. Yes, you can make risotto without dairy. Risotto was not something I was willing to give up, so I went to work on a recipe. Many iterations later, I think my creation captures the magic of risotto without any of the drawbacks. I like to give my risotto an extra-nutritional gut-healing boost by using bone broth as the stock. Don’t skip the lemon—it really keeps the taste fresh and light.
2 tablespoons nondairy butter (such as Earth Balance) or coconut oil
5 asparagus spears, cut into fourths
5 cups Bone Broth (here), or chicken or beef broth
1 cup filtered water
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 clove garlic, minced
Himalayan salt
Freshly ground black pepper
1 cup short-grained Italian rice, such as arborio rice
Juice of 1 lemon, plus more for serving
½ cup cooked green peas
Grated zest from 1 organic lemon
Heat 1 tablespoon of the nondairy butter in a small sauté pan over medium-high heat. Add the asparagus and cook for about 5 minutes, until just tender. Set aside.
In a small saucepan, combine the broth and water and warm over low heat.
In medium saucepan, warm the olive oil and remaining 1 tablespoon nondairy butter over medium heat. Add the onion and garlic and cook until translucent. Season with salt and pepper. Add the rice, stirring to coat the rice evenly. Turn the heat up to medium-high and slowly start adding a ladle of broth, a little at a time, stirring constantly. The rice should absorb each ladle of broth before you add the next. Keep doing this until the broth is all gone and the rice takes on a thick, soupy consistency. Stir in the lemon juice.
After adding your last ladle of broth, turn the heat to high and stir for a few moments so the rice can soak up any extra moisture. This will make your risotto even thicker. Once done, turn off the heat and fold in the cooked asparagus and peas. Season with additional lemon juice, salt, and pepper, as needed, and garnish with lemon zest. Serve hot.
The risotto can be stored in the refrigerator for about 3 days. To rewarm, you may need to add a little more broth.