Saturday, April 2, 2011

Asparagus Citrus Risotto with Braised Kale

I love Risotto. I make an awesome Risotto with Truffles and Parmesan, but that's not an option here, so again, like the US Marines say; "Improvise, Overcome, Adapt".

I use Cashew Cream in this dish to make it creamy, so you have to prepare the cream at least eight hours before you make the Risotto.

Ingredients (for four people):

2 Shallots (minced)
1 Garlic Clove (minced)
2.5 dl of Arborio Rice
2,5 dl of Dry White Wine
7,5 dl of Vegetable Broth (I use Renee Voltaire's Vegetable Broth)
250 g Asparagus (cut in 1.5 cm pieces)
Zest from 1 lemon and 1 Clementine
Juice from 1/2 lemon and 1 Clementine
0,75 dl Cashew Cream
Extra Virgine Olive Oil
Salt and Pepper

Here's how it's done and calculate with about an hour to make this dish.

  1. Heat up Salt and Olive Oil but don't let it smoke.
  2. Add the Shallots and sauté for 2 minutes on medium heat.
  3. Add the Garlic and sauté for 1 minute on medium heat.
  4. Add the Arborio Rice and heat for about 1-2 minutes.
  5. Add the wine and heat until absorbed completely.
  6. Add half of the Vegetable Broth and heat until absorbed completely on medium heat (about 15-20 minutes).
  7. Add the rest of the Vegetable Broth and heat until the Risotto is creamy.
  8. Add the Asparagus, Cashew Cream and Lemon/Clementine zests.
  9. Serve immediately with Braised Kale (and a Tomato salad)
Here's how you make Braised Kale.


6-8 leafs of Organic Kale
2.5 dl Vegetable Broth (I use Renee Voltaire's Vegetable Broth)
2 tsp of Vegetable Butter

And here's how it's done.

  1. Heat up Olive oil and Salt.
  2. Sauté the Kale for about 2 minutes
  3. Add the broth and heat up for 3 minutes
  4. Drain and add the Vegetable Butter.

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