Ingredients
1 bunch asparagus
1 onion, diced cone #3
4 garlic cloves, cone #1
1 cup Arborio rice
3 1/2– 4 cups veggie broth
1/2 cup basil leaves (or sub part Parsley)
1 lemon, zest and some juice to taste
1/2 teaspoon salt more to taste
1/4 teaspoon pepper
garnish: lemon zest, basil ribbons, vio life vegan parmesan cheese, optional toasted pinenuts
Instructions
Prep the asparagus: Cut the fibrous ends off the asparagus and discard. (You can tell where this is by breaking an end off with your fingers, usually about an inch from bottom- and using this as a guide, cut the rest to match. Toss all the fibrous ends.) Cut the pretty tips off (about 1 1/2 inches) and set them aside.
Start Risotto: Place all ingredients in the electric oil core skillet- start at 375 degrees. (after 10 min add in tops of asparagus)Click turn to low. Combine: Stir basil, pepper, a squeeze of lemon juice and taste. Stir in cheese and serve.
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