Method

Fill a small pot with water.  Add 1 teaspoon salt and bring to a boil.  Blanch the asparagus in the boiling water for 1 minute, then chill in an ice bath, drain, and sprinkle with a pinch each of salt and pepper.  Set aside.

Place a large saute pan with steep sides over medium heat.  Sprinkle the bottom with a pinch of salt and heat for 1 minute.  Add the oil and heat for 30 seconds, being careful not to let it smoke.  This will create a nonstick effect.

Add the shallots and saute for 3 minutes.  Add the garlic and saute for 1 minute.  Add a pinch of salt and the rice and saute for 2 minutes, stirring frequently.

Add 1 cup wine and cook, stirring constantly, until it has been completely absorbed and evaporated.  Add the stock, 1 cup at a time, cooking and stirring after each addition until all the liquid is absorbed; it should take about 30 minutes to add the stock.  As you cook the rice, season periodically with salt and pepper, tasting after each addition.

Fold in the lemon zest, Cashew Cream and nutritional yeast (if using), the asparagus, and a splash of wine and continue cooking for 2 to 3 minutes, until the asparagus is heated through and the risotto is thick and creamy.

Remove from the heat and gently stir in the lemon juice.  Adjust the seasoning as necessary.  Serve immediately with a few toasted pine nuts sprinkled on top.

Makes 6 servings

Prep time: 45 minutes

NOTE - If you don't have slightly sweet and floral Meyer lemons, use the zest of 2 regular lemons and 1 clementine orange, and juice of 1 lemon and 1 clementine.

Reprinted with permission from © Tal Ronnen, The Conscious cook, by Tal Ronnen, published by William Morrow

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