Asparagus and Lemongrass Risotto

Shhhh...no one will suspect this is vegan unless you tell them. The actual description of this recipe in Veganomicon is perfect:  This is a luscious, creamy asparagus risotto with a decidedly Thai twist. It's delightful served garnished with chopped roasted peanuts and a twist of lime.  We serve it with Red Thai Tofu for an unforgettable night. 

Lemongrass Broth:
3 cloves garlic, whole and unpeeled
1 1-inch piece fresh ginger, sliced into 1/4-inch slices
1 small stalk lemongrass
3 cups vegetable broth
3 cups water
3 tablespoons soy sauce

Risotto:
1/3 cup cooking sherry
1 pound asparagus
2 tablespoons peanut oil or 2 tablespoons vegetable broth
1 cup basil leaves (Thai, if you can find it), sliced into thin strips
2 tablespoons chopped fresh mint
6 large shallots, thinly sliced
4 cloves garlic, minced
1 chile (anaheim, jalapeno or serrano) sliced very thinly (or 1/2 – 1 teaspoon crushed red pepper flakes)
1-1/2 cups Arborio rice
1 teaspoon sugar (optional)
2 tablespoons lime juice
Chopped roasted peanuts and lime wedges, for garnish 

Prepare the lemongrass. Peel away and discard any brown stems from the stalk. Slice stalk in half lengthwise and cut into 3” to 4” lengths, then julienne.


Give garlic and ginger a good whack with a clever or back of a spoon.

Tip: Make a mini-bouquet garni of the lemongrass, garlic & ginger (i.e. wrap them in a small piece of cheesecloth, tying with kitchen string.

Place all broth ingredients in a large stockpot and bring to a boil, then lower the heat and simmer for 10 minutes. Strain broth, discarding the vegetables and herbs. Pour broth back into pot, cover and simmer over as low a heat as possible to keep warm.


Slice asparagus into 1/2-inch pieces, discarding any tough parts from bottom of e stems. Separate tips from stems and place each in separate bowls.


In a medium-sized heavy-bottomed pot, saute asparagus in 1 tablespoon peanut oil or vegetable broth over medium heat until bright and crisp tender, 5 to 6 minutes. Add basil and mint, saute for 30 seconds, remove from heat and set aside.

Add remaining tablespoon peanut oil or vegetable broth to pan. Saute shallots and garlic, stirring occasionally, until shallots are very soft, about 6 to 8 minutes. Stir in serrano and rice, saute for about 6-8 minutes, until rice smells slightly toasted. Add sherry and stir constantly until liquid is absorbed.

Now, time for relaxation and stirring. Get a glass of your favorite beverage, turn on some soothing music, or a good movie. Ladle about 1/2 cup of broth at a time into rice, stirring constantly until each addition is absorbed. Stir and cook until the rice is creamy but center is still somewhat firm.

When broth is almost gone, stir sugar and lime juice into remaining broth before adding it to pot. You may add more water or vegetable broth in 1/4 cup increments if needed. This will take about 25 minutes.

Stir asparagus stems into risotto and cook for another 5 to 10 minutes, until asparagus has reached desired tenderness.

Garnish each serving with asparagus tips, chopped roasted peanuts, and lime wedges. 
Yield: 4 to 6 servings