Vegan Summer Vegetable Risotto

Step 1

Preheat oven to Rinse and dry asparagus and tomatoes. Cut ends off asparagus, and then slice into 1-1.5 in spears. Slice cherry tomatoes into halves. Toss with olive oil, salt and pepper. If you're feeling really fancy, mince some fresh thyme and add to the mix, with a tad of lemon juice.

Step 2

Roast on a baking sheet for 20 mins, then turn vegetables, and roast for another 20 mins, or until asparagus heads start to become slightly crispy. Helpful hint: all ovens are different, and mine is particularly strong. You may need to up the heat on your oven, and/or check more regularly to ensure they don't burn!

Step 3

Meanwhile, heat large pan over medium heat with olive oil. Add shallots and saute until soft. Add minced garlic clove and arborio rice, and gently toast for 2-3 mins. Keep stirring to keep the garlic from burning.

Step 4

Add liquid (white wine and vegetable broth) 1 cup at a time. Stir until the rice absorbed most of the liquid, then add more. My risotto usually takes 4-5 cups of liquid. When I can "draw" a little line in the risotto without it refilling itself immediately, it's time for more liquid!

Step 5

Off the heat, stir in 1 tsp of lemon zest, and a spritz of lemon juice. Air on the side of caution: it's better to add more lemon juice later, but it's hard to fix a risotto that's too sour!

Step 6

Enjoy!