It’s asparagus season. This creamy and classic risotto loves to be accompanied by white asparagus and a delicious, tasty green rocket (arugula) dip. White asparagus is rich in vitamin K, folate, and copper. It contains a few other B vitamins, selenium, and also fibre.

“It’s not surprising to see asparagus being heralded as an anti-inflammatory food because it provides a truly unique combination of anti-inflammatory nutrients.” For details, click here.

“Arugula (rocket) is an excellent source of several nutrients that support eye health, including beta-carotene, a carotenoid your body can convert into vitamin A.” For details, click here.

Ingredients for two as a main dish or four as a starter:

  • 10-12 white asparagus stalks
  • 1 tablespoon olive oil
  • 50 ml white wine
  • 250 g risotto rice (Arborio, Carnaroli or Vialone)
  • 1 l hot vegetable broth
  • 1 onion, peeled and finely diced
  • Sea salt, olive oil to taste

Creamy Rocket Dip:

  • 1 bunch of rocket (arugula), washed and drained
  • 100 ml oat milk
  • 1 tablespoon olive oil
  • 2 handful sunflower seeds
  • 1 teaspoon sea salt, black pepper
  • 1 teaspoon lemon juice

For the rocket dip, put all ingredients in a high-speed blender and blend until smooth. If you prefer a thinner texture, add more oat milk and blend again. If you prefer a thicker texture, add some more sunflower seeds and blend again. Set aside.

Peel the asparagus stalks, and keep the skins. Boil 1 l of vegetable broth, add the skins from the asparagus stalks and boil them for no longer than five minutes. Remove the asparagus skins and use this broth for the risotto.

Put olive oil in a large pot, roast the onion dices for a few minutes. Add the risotto rice and stir well until the rice is fully covered with olive oil. Add the white wine and stir well. Then add some vegetable broth, stir well. Add more vegetable broth, stir well. Continue until the risotto is “al dente.” In the end, when it is “al dente,” add some olive oil, stir well and let the risotto rest for five minutes. Ideally, you use these five minutes to cook the asparagus. Therefore, boil water in a large pot. Cook the peeled asparagus for approximately four to five minutes, depending on their size. They should remain “al dente.” Set aside and keep them warm for a few minutes.

Prepare large plates with the risotto in the middle, Add between 3-6 asparagus stalks on each plate (2-3 for a starter, 4-6 for the main dish). Then, add some rocket dip on top. You could also add some vegan parmesan.

Enjoy a creamy, delicious, elegant asparagus meal!

Vegan wine recommendation:
NubeRosa 2016 (Trebbiano Toscano 80%, Pinot Nero 20%), Fattoria La Vialla, Toscany, Italy