Asparagus, Spinach and Walnut Risotto (vegan & gluten-free)
Looking for some healthy but delicious comfort food? This vegan and gluten-free Asparagus, Spinach and Walnut Risotto is perfect for an easy dinner.
Servings: 2 people
Ingredients
- 1 tablespoon coconut oil
- 2 cloves garlic, crushed
- 1 cup uncooked short grain brown rice, rinsed
- 4 cups vegetable stock/broth (if using stock cubes, dissolve 1 cube in 4 cups boiling water)
- ¼ cup walnut pieces
- ¼ cup pine nuts
- 16 asparagus spears
- Splash of olive oil
- Salt and pepper
- ½ cup full fat coconut milk
- 2 tightly packed cups of baby spinach (or regular spinach, sliced)
To serve (optional)
- 1 cup arugula/rocket
- Lemon wedges
Instructions
- In a large pan, melt the coconut oil and gently sauté the crushed garlic for 1 minute on a low heat, stirring constantly.
- Add the rice and sauté for 3 minutes on a medium heat, continuing to stir.
- Add ⅔ cup of the stock/broth to the rice and stir.
- Ensure it is bubbling and leave it to cook for about 10-12 minutes until the liquid is absorbed, stirring occasionally.
- Then stir in another ⅔ cup of the stock and leave to cook for 10-12 minutes, repeating this routine until all the stock is used up.
- Meanwhile, prepare the asparagus and the pine nuts. In a small skillet, gently toast the nuts on the stovetop on low heat for 10 minutes, using a spatula to turn them occasionally.
- When lightly browned, remove from the heat and set aside.
- Trim the woody lower parts of the asparagus spears, and slice each into 3 or 4 pieces. Place on an oven-proof tray.
- Brushing the spears lightly with olive oil and seasoning with salt and pepper, grill them using your oven’s broiler/grill for 5-10 minutes.
- Asparagus tends to cook fast, so as soon as you see its colour get brighter and it starts to soften, it’s done! Remove from the heat and set aside.
- Once you’ve used up all the stock and the rice is nearly cooked, add ½ cup of coconut milk to it and stir, allowing it to cook for a few more minutes until the milk has been absorbed and the rice is tender.
- Add the spinach to the risotto and allow it to wilt as it continues to cook for a further 3-5 minutes, stirring occasionally.
- Remove from the heat and stir the grilled asparagus into to the mix.
- To serve, divide the arugula leaves between two bowls and heap the risotto on top.
- Sprinkle the pine nuts and walnuts over the risotto, and serve with lemon wedges. Season to taste if needed with salt and pepper.