I’ve been thinking about blogging for many years and now the vegan kitchen of dr Caligary is finally born.
I hope you enjoy my recipes.
Ingredients (serves two)
150 gr Carnaroli rice
7 medium asparagus
750 ml vegetable stock (1 large onion, 1 carrot, 1 stalk of celery, the hard ends of the asparagus)
1 small onion minced
1/3 glass of white wine
lemon zest to garnish
Start by chopping up the asparagus in three parts. The head in half, the middle part and the hard end.
Prepare the vegetable stock with a large onion, a carrot, a stalk of celery, the hard ends of the asparagus and salt. Boil it for 45 minutes.
In the meantime cook the middle parts of the asparagus in the stock. Once they are tender take them off and use a blender to smooth the cream.
Heat olive oil in a pan, add the onion minced and sauté until soft. Add the rice. When it is toasted add the withe wine and let it totally evaporate. When you cannot smell the alcool anymore then it is ready.
Add the broth gradually and cook the rice until al dente.
Turn off the heat and mix the asparagus cream, the raw half heads of the asparagus, the fresh thyme, oil and black pepper. Let it rest for 8 minutes and stir every 2 minutes to make it creamy.
Arrange the risotto on the plates and sprinkle with oil, fresh thyme and lemon zest.