Ingredients
- 2 bunches local asparagus, washed, ends trimmed
- 3 tablespoons extra virgin olive oil, divided
- Kosher salt, preferably Diamond Crystal
- 1 medium Vidalia or other sweet onion, peeled and finely diced
- 2 cups carnaroli rice (or substitute arborio rice)
- ½ cup dry white wine
- 4–6 cups vegetable stock (preferably homemade), warmed
- 2 tablespoons unsalted plant-based butter (I prefer Violife brand)
- ½ cup grated vegan parmesan (I prefer Violife brand)
- Crusty baguette for serving, optional
Preparation
Preheat oven to 375°F. Spread asparagus on a lined baking sheet and toss with 1 tablespoon olive oil to lightly coat; sprinkle with salt. Roast 10–12 minutes, until the asparagus begins to char. Remove from oven and set aside. Once cool, cut off the tips, chop the stems in ½-inch lengths and set both aside.
Heat 2 tablespoons olive oil in a large heavy-bottomed sauce pot over medium heat. Add onion, sprinkle with salt and sauté until translucent (about 5–7 minutes). Add rice and, using a wooden spoon or rubber spatula, stir to coat with oil. Continue to stir and toast the rice over medium-low heat until the rice becomes partially translucent (about 5 minutes).
Add the white wine and stir to combine. Once the wine has evaporated, add 1 cup warm stock and stir into the rice. Continue stirring and adding 1 cup broth at a time, only adding each additional cup when the rice has absorbed the liquid. Continue to add liquid until the desired tenderness, keeping rice at a low simmer and checking for salt about halfway through. Add more as needed. Ideally the rice should be tender but still maintain a nice bite, al dente and not mushy (and remember, ABT—always be tasting!). When rice reaches the desired consistency, fold in the plant-based butter and vegan parmesan.
Finally, fold in the asparagus tips and stems (saving a few tips for each serving to garnish the top). Divide among 6 warm shallow bowls and sprinkle with extra parmesan and serve with a nice, warm crusty baguette.