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1 litre Vitasoy Ricemilk Protein Enriched
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250g frozen broad beans
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2 bay leaves, torn
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Freshly ground black pepper, to taste
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200ml water mixed with 1 tsp gluten free
vegetable stock powder
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1 tbsp olive oil
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1 large onion, finely chopped
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2 cloves garlic, finely chopped
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2 sticks celery, finely sliced
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125g button mushrooms, sliced
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125g Swiss brown mushrooms, quartered
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¼ cup fresh basil leaves, chopped
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350g (11/3 cup) arborio rice
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1 bunch of asparagus, cut into 4cm lengths
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Finely grated rind and juice of 1 lemon
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Basil leaves, to garnish
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Freshly ground black pepper, extra, to taste
Step 1
Cook the frozen broad beans for 30 seconds in a medium size saucepan of boiling water, then drain and cool under running water. Remove the skin from each bean and discard - place the tender, inside pod aside.
Step 2
Pour the Vitasoy Protein Enriched Ricemilk into a medium size non-stick saucepan with the bay leaves, pepper and stock. Bring to a gentle boil, partially cover and set aside to simmer gently.
Step 3
Meanwhile, heat the oil in a large, deep, non-stick, heavy based saucepan over a medium heat. Cook the onion, garlic, celery, mushrooms and basil for 5 minutes or until the mushrooms are lightly browned. Add the rice and cook for 1 minute.
Step 4
Add all of the hot infused ricemilk and stir well. Cover with a tight fitting lid and simmer for 15 minutes or until the rice is almost cooked.
Step 5
Stir in the asparagus, broad beans, lemon juice and rind and cook uncovered for about 3 minutes, until the asparagus is just tender and the sauce is thick and creamy.
Step 6
Serve immediately, garnished with basil and extra black pepper.
Tips:
Adding the hot ricemilk in one go is a quick way to make a creamy risotto - make sure the ricemilk
is hot and the saucepan is covered with a tight fitting lid.
Always use a heavy based saucepan (preferably non-stick) to prevent the risotto burning.
