Lemongrass Asparagus Risotto
I’m not as risotto-obsessed as you may think; this is another PPK test recipe. Lemongrass, ginger, basil, mint, shallots, lime, and all sorts of other tasty stuff. This one is stirred as opposed to baked. While I love the creamy texture of stirred risotto, I can never seem to cook it quite enough. The middle is always a little too dense since after 50 minutes of stirring I give up and serve it.
Oh well. It was good anyway! I’m excited to find a use for my leftover lemongrass. Any suggestions? (It’s dried.)
I know this isn’t really cooking, but it makes great tea.
That is georgous and seems like a perfect way to use up asparagus. I also love your eggplant pic!! :)
That looks so tasty and creamy!
That sounds so good and the pictures are amazing. I recommend making soup – I recently made the Tom Yummm! Thai inspired soup from the carb conscious vegetarian, and added coconut milk and it was super delicious. I The lemongrass is cooked in the stock. I will post the recipe if you are interested.
Kate – I love tea so I’ll definitely try that!
Katie – Please post the recipe if you can! I’d really like to try that! :)
Cherie and Caty – Thanks!
Wow, Kate, Katie and Caty, all on one post!
I have been seeing so many risotto posts lately- must be a sign. I so look forward to the new book… too bad I still don’t have the first =D
This looks so pretty. You are so talented behind the camera. Oh, and in the kitchen! :)
Here goes:
Tom Yummm! Thai-Inspired Soup (from Carb Conscious Vegetarian, Robin Robertson)
5 c veggie stock
1 piece (4″) lemongrass, crushed
1 slice (1/4″) fresh ginger, peeled
Grated peel and juice of 1 lime
1 tsp asian chili paste or to taste ****I put more like 1-2tbsp in
1 c oyster mushrooms, quartered if large
16 pencil thin asparagus spears, cut diagonally into 1″ pieces
3 shallots, cut lengthwise into thin slivers
1 tbsp tamari
3 scallions
2 tbsp chopped fresh cilantro
***1 can coconut milk*** variation by me…not in original recipe
In a large pot, combine the stock, lemongrass, ginger about 1 tsp lime peel and chili paste. bring to a boil, reduce heat to low, cover and simmer for 20 min. Strain mixture, return broth to saucepan and bring to boil. Add the mushrooms, asparagus, shallots, tamari and coconut milk. Reduce heat to low, cover and cook for 3 minutes. Stir in scallions and 1 tbsp lime juice or more to taste, and simmer until heated through, 1-2 min. Sprinkle with clilantro to serve.
I think it would be even better with fried tofu in it. It tasted like a lemongrass & coconut milk soup I miss terribly from Swing Thai (a take out thai place in denver). The mushrooms were great in it – hadn’t had oyster mushrooms, so it was perfect. this cookbook is good – I appreciate the soups from these low carb veggie cookbooks the most.
Katie
Thanks Katie! I’m so excited to try it!
You made the continuous risotto look so good I could hold out no longer and made some a couple of times (basic mushroom and pea, then mushroom and asparagus). One way to painlessly shave off stir time: pressure cook the monster for 5 minutes. If you stir in and burn off the alcohol from the wine, then add 4 cups of stock before sealing it up, you’re left in the end with about 5-6 minutes of stirring before it’s tender but firm and good to go.
Thanks for all the great stuff and the inspiration — Ilene
if you have to cook risotto for 50 minutes and its STILL not cooked then there’s either something wrong with your rice or something wrong with your cooker. risotto never takes more than 20 minutes for me, and a few minutes after that amount of time it will turn out too soft…