Asparagus Risotto in our new house

It’s exciting to come to your new home on the other side of the world. We finally started furnishing our house with a couch, dinning set and all the necessities that you never thought you’ll need. It’s starting to feel like our own little sanctuary. Below are some pics of the house and my brand new kitchen! It’s so big I get lost sometimes and still end up cluttering everything in one corner, the habit of always having a smaller kitchen. You can freely lock me up in this kitchen and I will be fine for years, heck decades even!

I’m incredibly humbled by the helpfulness of the people we know here. My colleagues were and still are there for us whenever we need help. They also supplied us with a washing machine, dryer, fridge and even a TV, all for us to have a successful start here. I know I said it a million times already, but THANK YOU again! You never forget the people who have helped you at the very beginning.

351649681 copy

Because we are just starting to settle in I am making simple dishes, like risottos or quinoa bowls. Here is my favourite recipe using asparagus, avocado and brown rice.

Ingredients

  • 3 1/2 cups vegetable stock
  • 1 bunch asparagus, tough ends trimmed
  • 1 cup onion, diced
  • 1 avocado
  • 2 Tbsp olive oil
  • 2 Tbsp garlic, minced
  • 1 cup brown rice (you can use kamut or any other grain you prefer)
  • 1/2 cup white wine (optional)
  • 2 Tbsp dill
  • sea salt and freshly ground black pepper, to taste
  • 1/3 cup nutritional yeast flakes (optional, for cheesy flavour)
  • 1/4 cup freshly chopped parsley
  • 2 tsp finely grated lemon zest
  • topping: goat cheese (optional)

If you’re not vegan or vegetarian you can add prawns or salmon to this recipe.

_MG_4183

In a medium saucepan, place the vegetable stock, and bring to a boil. In a large saucepan, saute the onion in the olive oil for 3 minutes to soften. Add the asparagus and garlic and saute the mixture an additional 3 minutes. Add the brown rice, stir well to coat it with the sauteed vegetable mixture, and cook an additional 2 minutes while stirring constantly.

Add the white wine (or use some of the stock if omitting), season to taste with salt and pepper, and stir well to combine. Reduce the heat to low and cook the mixture while stirring occasionally until all of the liquid has been absorbed. Add 1/2 cup of the simmering vegetable stock and continue to cook, while stirring occasionally, until all of the stock has been absorbed. Repeat the procedure of adding a 1/2 cup of simmering stock, stirring, and cooking until fully absorbed before adding additional stock, until all but a 1/2 cup of stock remains. Cook the mixture an additional 2-3 minutes while stirring constantly, adding the remaining stock, as needed, so that the rice is tender and the risotto has a creamy consistency. Taste and adjust the seasonings, as desired.

_MG_4293