Name: Asparagus Risotto Recipe with Brown Rice and Quinoa
Yield: 8
Ingredients: 1 pound asparagus (stems and tips separated, stems cut in thirds); 6 cloves sliced garlic (divided in half); 4 1/2 cups organic vegetable broth (either homemade or Pacific Naturals brand, divided); 1/3 cup raw cashews; 2 tablespoons extra virgin olive oil; 1 cup chopped onion; 1/4 pound fresh shitake mushrooms (about 10, trimmed, wiped clean, and thinly sliced); Unrefined sea salt (to taste); White pepper (to taste); 1 cup short grain brown rice (note: I like to use sprouted short grain brown rice, such as Lundberg brand); 1/2 cup quinoa ((note: I like to use sprouted quinoa, such as TruRoots brand)); 1/2 cup white wine

Asparagus Risotto Recipe with Brown Rice and Quinoa

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Yield: 8 1x

Ingredients

1 pound asparagus (stems and tips separated, stems cut in thirds)
6 cloves sliced garlic (divided in half)
4 1/2 cups organic vegetable broth (either homemade or Pacific Naturals brand, divided)
1/3 cup raw cashews
2 tablespoons extra virgin olive oil
1 cup chopped onion
1/4 pound fresh shitake mushrooms (about 10, trimmed, wiped clean, and thinly sliced)
Unrefined sea salt (to taste)
White pepper (to taste)
1 cup short grain brown rice (note: I like to use sprouted short grain brown rice, such as Lundberg brand)
1/2 cup quinoa ((note: I like to use sprouted quinoa, such as TruRoots brand))
1/2 cup white wine

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Instructions

Put asparagus stems and half of the sliced garlic in a large skillet with 1 cup of the vegetable broth. Bring to a boil over high heat. Reduce heat to medium, cover, and cook about 5-minutes, or until the asparagus is bright green and somewhat tender. Remove the skillet from the heat and set asparagus and liquid aside to cool for a few minutes.
Transfer the cooled asparagus and cooking liquid to a high speed blender (I like Vitamix). Add the cashews. Process on high until mixture is smooth, creamy and lump free. Set “asparagus-cream” aside.
Heat the same skillet over medium-low heat and add the olive oil. When the oil is hot, add the onion, remaining cloves of sliced garlic and mushrooms. Sauté until onion is golden, about 10 minutes. Season with salt and white pepper to taste.
Add the rice and quinoa to the skillet with the onions and mushrooms; sauté about 1 minute. Add the wine and simmer until it has been completely absorbed, stirring constantly and slowly.
Add the remaining 3 1/2 cups of vegetable broth, 1/2 cup at a time, to the skillet until all of the stock has been absorbed by the grains, continually stirring. Season with salt and white pepper.
When you have added all the broth and the rice and quinoa are still slightly firm but tender, add the reserved “asparagus cream” and uncooked asparagus tips. Stir well, cover and cook for about 3 minutes. Season once more with salt and white pepper to taste. Serve warm.

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Find it online: https://cleancuisine.com/asparagus-risotto/

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Asparagus Risotto Recipe with Brown Rice and Quinoa

Ingredients

Instructions