Recettes

(Recipe) Risotto with Turnip Greens Pesto and Green Asparagus

12
Avr

As spring awakens the landscape with vibrant blooms and tender shoots, it’s the perfect time to celebrate the season’s bounty in our kitchens. Among the array of fresh produce available, turnip greens—a sprightly spring vegetable—shine bright. These leafy greens, resembling young spinach with a hint of peppery arugula, are a delight in the culinary world from March through June.

Today, we’re embracing the freshness of spring with a sumptuous vegan risotto, infused with the lively flavors of green asparagus and a homemade pesto made from turnip greens. This dish not only captures the essence of the season but also offers a delightful twist on the traditional Italian risotto, making it a perfect vegan alternative without compromising the rich, umami flavors that are characteristic of the original.

(Recipe) Risotto with Turnip Greens Pesto and Green Asparagus

Ingredients for Vegan Risotto with Turnip Greens Pesto and Green Asparagus:

2 tablespoons olive oil
1 tablespoon plant-based butter
1 onion, finely chopped
2 cloves garlic, minced
Zest and juice of 1 lemon
320 grams of risotto rice
100 ml dry white wine (or additional vegetable broth as a substitute)
1 liter vegetable broth
500 grams green asparagus, trimmed and cut into pieces

For the Turnip Greens Pesto:

200 grams turnip greens, washed and trimmed
1 clove garlic
5 tablespoons olive oil
A handful of pistachios or pine nuts
A handful of fresh tarragon or 1 teaspoon dried tarragon

Optional for serving:

Extra pistachios or pine nuts for garnish
Vegan grated cheese

Instructions

Make the Pesto:
- In a blender, combine the turnip greens, garlic, olive oil, pistachios (or pine nuts), tarragon, and lemon juice. Blend until smooth, creating a vibrant, green pesto.
Prepare the Risotto:
- In a large pan, heat the olive oil and plant-based butter over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Stir in the risotto rice, ensuring it’s well-coated and glossy. Pour in the white wine (or extra broth), letting it simmer until mostly absorbed.
- Gradually add the vegetable broth, one ladle at a time, allowing each addition to be absorbed before adding the next, stirring frequently. This should take about 18-20 minutes.
- About halfway through, add the green asparagus to the risotto, allowing it to cook until tender.
Combine and Serve:
- Once the risotto is creamy and the rice is al dente, stir in the turnip greens pesto, mixing thoroughly to distribute the flavors.
- Finish with a sprinkle of lemon zest, and adjust seasoning as needed.
Garnish and Enjoy:
- Serve the risotto hot, garnished with additional nuts and vegan cheese if desired.

This risotto is not just a meal; it’s a celebration of spring, bringing the freshness of the garden right to your plate. Enjoy this delightful, creamy dish that’s as nourishing as it is delicious!