You wanna know how I know this?
A vegan State Fair in Dallas, Texas!
A veggie event in a meat eating city in the 12th fattest state in the country.
Yay! Go Dallas!
bring the dogs on their leashes
and a jacket…it’s going to freeze over. 🙂
And a recipe… Asparagus Risotto!….
This is absolutely sumptuous and silky…hearty, warm, flavorful…can’t wait to make it again!
- 4 c. veggie stock
- 1T evoo
- 3 T butter
- 1 small onion, diced
- 6 sun dried tomatoes, thinly sliced
- 1 1/2 cups risotto rice ( short or medium) grain rice
- 2/3 dry white wine
- a small bunch of asparagus spears
- 1 cup freshly grated parmesan
- salt and pepper
- 1/2 cup chopped pecans or cashews
- zest of 1 lemon
Boil the stock and then reduce the heat so you can have hot stock ready to add to the rice.
In a deep pan, sweat the onions and heat the tomatoes in the oil and butter for about 6 minutes. Do not brown.
Add the rice to the onions and stir constantly over medium heat for 3 minutes.
Add the wine and stir until it has reduced.
Add the asparagus to the hot stock to blanch it for a few minutes.
Working around the asparagus, ladel out the hot stock 1/2 cup at a time and add to the rice. Stir. Add more stock as the rice absorbs each addition. Cook 20 minutes or until liquid is absorbed (depends on the rice you’re using) and it’s creamy.
Cut cooked asparagus into pieces and add to rice for the last 5 minutes.
Add the parmesan, plate it up, add lemon zest and pecan or cashew pieces as garnish. salt and pepper.
Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food”. Gen 1:29
so you can go forth and make veggie corny dogs!