SEATTLE — If you're looking for a new way to cook all that locally grown asparagus in season right now, Chef Makini Howell from Plum Bistro has a plant-based recipe that will light up your taste buds and fill your stomach.
Roasted Asparagus Risotto
By Chef Makini Howell
Ingredients:
- 2 pounds fresh asparagus, cut into 1-inch pieces
- 2 cups uncooked Arborio rice
- 8 thin slices of smoked tofu
- 6-8 oz of maitake mushrooms
- 5-1/2 to 6 cups veggie stock
- 1 shallot, chopped
- 2 teaspoons chopped garlic
- 1 tablespoon olive oil
- 1/2 cup white wine
- 1/2 teaspoon pepper
- 1 cup Parmesan cheese
Directions:
Place asparagus and mushrooms in a sheet pan with olive oil salt and pepper Bake, uncovered, at 400° until crisp- tender, stirring occasionally, 20-25 minutes.
Meanwhile, place smoked tofu in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes.
Remove asparagus from the oven and transfer to a blender, add veggie stock and blend until smooth.
In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot mushroom and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine and pepper. Cook and stir until all the liquid is absorbed.
Add heated asparagus broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, about 20 minutes.
Add the asparagus, smoked tofu and cheese; cook and stir until heated through. Serve immediately.
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