This risotto will be my last asparagus recipe for this year…However, I’m happy that I could optimize the theme just before the asparagus season ends in a few weeks.
The combination of white asparagus dice that are cooked with the risotto, and roasted, green asparagus pieces that are added at the end, plus a delicious, fresh basil dip… that’s about it… until I will have new ideas next year!

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

  • 500 g white asparagus, peeled, and cut into pieces of 1 cm length
  • 500 g green asparagus, cut into pieces of 5 cm length
  • 1 tablespoon olive oil
  • 100 ml white wine (Verdicchio)
  • 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 Basil Dip:

  • 1 bunch of basil, washed and drained
  • 100 ml oat milk
  • 1 tablespoon olive oil
  • 2 handful sunflower seed (or cashews)
  • 1 teaspoon sea salt, black pepper
  • 1 teaspoon lemon juice

For the basil 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 (or cashews) and blend again. Set aside.

Put olive oil in a large pot, roast the diced onion and the white asparagus pieces 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.
As soon as the risotto rests for the last five minutes, put olive oil in a pan and roast the green asparagus pieces for a few minutes. Add sea salt, and put them to the risotto. Stir well.

Prepare large plates and put some risotto in the middle. Add some basil dip on top or at the side, whatever you prefer. You could also add some vegan parmesan.

Enjoy a creamy, delicious, elegant asparagus basil meal!

Vegan wine recommendation:
Verdicchio dei Castelli di Jesi 2016, Fattoria La Vialla, Toscany, Italy