BBS:      TELESC.NET.BR
Assunto:  Risotto With Asparagus & Lemon
De:       Ben Collver
Data:     Sun, 24 May 2026 07:10:58 -0700
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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: 
 
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 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

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