This is a great dish to have in your back pocket. It’s dairy free and gluten free all while tasting luxuriously creamy. It also reaps the benefits of using locally sourced organic bone broth that I got from the Gut Lab. To make this a little bit more substantial add in some shelled edamame beans for an extra punch of protein. If you’re feeling naughty top with grated Parmesan. To make this vegetarian, substitute chicken broth for vegetable broth.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
4 cups chicken broth (or vegetable broth)
2 splashes olive oil, divided
1 large leek, dark green woody stalks removed, finely chopped and thoroughly washed
2 cups chopped mushrooms
3 cloves garlic, minced
1 cup risotto rice (Arborio)
1 tablespoon fresh thyme
Juice and zest of ½ a lemon
½ cup canned corn, drained and rinsed
1 bunch asparagus, woody stems removed and cut into 2-inch pieces
Salt and pepper to taste
Handful of fresh basil, chopped
Place chicken broth in a saucepan and bring to a simmer. Meanwhile, in a large saucepan sauté mushrooms over medium high heat with a splash of olive oil until lightly browned and most of the moisture has been removed (approximately 10 minutes). Add in leeks and garlic, cooking for 2 minutes or until fragrant. Pour in rice with the remaining splash of olive oil and stir to combine. Cook, stirring for 1 minute. Add in fresh thyme, lemon juice and zest.
Ladle the simmering chicken broth into the rice, half a cup at a time, continuously stirring until the liquid is absorbed. Repeat the process until you are down to your last ½ cup of broth. At this point stir in corn and asparagus. Your risotto should be very slightly al dente when done. If you do not feel like the rice is tender enough then feel free to add more warm broth or water, a ladle at a time, ensuring your risotto does not turn to mush. Take note that the rice will continue to cook a little bit after it has been removed from the heat source. Season with salt and pepper and garnish with fresh basil.