Last weekend I got to the market right before closing. This is the time when sellers try to get rid of damaged goods for a fraction of normal costs. The alternative: food waste. I got my hands on 2 bundles of green asparagus and 1 big bag of shiitake for 1 EUR each. Who said that eating plant powered was expensive? Where there is will, there’s way! From the salvaged goods I improvised this fresh spring risotto. Let’s redefine what we consider food waste. These veggies were not destined for the bin.
- 250 g ‘risotto’ (arborio) rice (~1,5 cups)
- 3 cups veggie stock
- 1 cup dry white wine
- 2 shallots, chopped
- 1 clove of garlic, chopped
- 2 scallions, sliced
- 100 g shiitake (or other types of mushroom), cut in pieces
- 300 g green asparagus, cut in pieces, woody ends trimmed
- 0,5 lemon juice
- Parmezan, grated to garnish (optional)
- Salt & pepper to taste
- 2 tbsp. olive oil / butter / margarine
- Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stock stays just hot.
- In a large pan, heat the olive oil / butter/ margarine over medium heat. When the butter has melted, add the chopped shallots and stir until translucent (2-3 min).
- Add rice, stir into the melted butter & sauté for another minute.
- Add the wine & chopped garlic and cook while stirring, until the liquid is fully absorbed.
- Add a ladle of hot veggie stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process until you run out of stock/ the grains are tender but still firm to the bite (~25 min).
- When only 1 ladle is to be added to the rice, heat a tbsp. olive oil in a separate pan and roast the asparagus with 0,5 lemon juice for ~8 min.
- After you ran out of stock add mushrooms & scallions to the rice, stir and cook for 2-3 minutes.
- Add roasted asparagus to the mix, stir in.
- Plate nicely, garnish with parmezan (optional), add salt and pepper to taste.