It is “delicious Tuesday” where we bring you new, fresh, local, healthy recipes and food tips every week. Find out what is in the season and what you are driven during and after your work!
Some really delicious foods come into the season. At the moment there are some overlaps, which means that asparagus still comes in and Morchel mushrooms are only eaten! Which means that it is time for one of my favorite recipes: Lemon risotto from the Sobo cookbook by Tofino!
Make your meal even healthier tip:
This dish is great as one side for a main course like the herbal crust recipe, which the cookbook also offers. The recipe requires vegetarian stocks, so I obviously used the homemade version that I hold in my freezer (far less salt!). You can make it vegan by using vegan butter to fry the shallots and garlic and skip the additional pecorino cheese. It’s damn creamy how!
Click through to get a recipe! …
Adapted from the SOBO cookbook
Serves 4 (I could also do it halfway)
INGREDIENTS:
– 1/4 cup of olive oil
– 1 cup of arborio rice
– 2 medium shallots, chopped
– 3-4 chopped cloves of garlic
– 1/2 cup of dry white wine
– 4 cups of vegetable broth (heated in the separate pot)
– 1/4 cup of lemon juice (a large lemon)
– 1/4 cup of butter (vegan, optional)
– 1/4 cup of vegan parmesan (optional)
– 8 large fresh morel mushrooms, cleaned
– 8 asparagus stems, each cut into 4 parts
– 1/2 cup of fresh or frozen peas
Instructions:
Heat the olive oil in a Haacy floor pan over medium heat. Add the rice and stir with a wooden spoon. Add the shallots and garlic and stir in a few more minutes to roast the rice.
When the rice begins to brown, add the wine and stir until the rice absorbs the wine.
Add a cup of hot vegetable stock before fully sensitive evaporation and constantly stir. Stir until almost completely absorbed and repeat this process until all stocks are used. (approx. 20 minutes)
Add the lemon juice and stir it to mix well. Set to the side
Cut the cleaned mushrooms into a quarter (rings) and heat a small amount of butter or olive oil in a fire pan over medium heat. Add the mushrooms and cook them for 3 to 4 minutes and throw them frequently. Season with a little salt and put aside.
While cooking the mushrooms, cook a pot of water to blanch the asparagus and the peas for 45 seconds. Drain and add to the lemon risotto.
Add the optional butter and cheese and stir until they have melted.
And finally fold in the mushrooms.
Can be served as a side dish for 4 plates or as a main reason for 2.
ENJOY!
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Photos and recipe from: Christine McAvoy
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