Spring is officially here on the calendar, even if many of you are still dealing with cold weather and snow. New things are appearing all around me—not just plants. A bit about my background: I studied product design and earned a BS in Industrial Design. I worked in the field for several years before leaving my job about a year and a half ago to focus on this blog, freelance photography, and a variety of odd jobs to make ends meet.

Those odd jobs have included leading vegan food tours for a few months, picking up merchandise gigs, writing articles, and the occasional garage sale. Last year I applied to many design positions and nearly landed one, but it didn’t work out. Lately I’ve wondered if I’d return to the design industry—where much of my creativity comes from—so I felt a bit adrift. Then, yesterday, an old co-worker called with a promising opportunity: there’s a real possibility I’ll return to a full-time design role.

Timing is a little inconvenient: I’ll be away for most of April doing event work in Indio for Coachella and Stagecoach. It will be busy, hot, and there won’t be much time for computer work. I’m getting everything organized now so you’ll still have plenty of great recipes to try while I’m gone. I’m feeling a bit overwhelmed, but hopeful everything will fall into place.

Before I go, I want to share a delicious risotto that’s both comforting and bright with spring flavors. Risotto used to intimidate me until I made my first one in the fall and it turned out wonderfully. Don’t be put off by the name—this rice dish is approachable and rewarding to make.

One Year Ago: Tofu Scramble Breakfast Burrito

Two Years Ago: Winter Vegetable Soup

Yield: 3 -4

Asparagus Portabella Risotto

A creamy, satisfying risotto that still feels light—perfect for showcasing spring flavors.

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Ingredients

• 1 tsp coconut oil
• 1 cup white onion, diced
• 2 cloves garlic, minced
• 1 1/4 cups asparagus tips and middles, chopped
• 1 1/4 cups portabella mushrooms, chopped
• 2 1/2 tbsp fresh curled parsley, minced
• 1 tbsp flour
• 1 tbsp fresh lemon juice
• 1/2 tsp lemon zest
• 1 1/2 cups non-dairy milk
• 1 cup Arborio rice
• 2 cups vegetable broth (you may need more depending on rice)
• Salt to taste
• 1/8 tsp black pepper
• 1/8 tsp white pepper

Instructions

1. In a large pan, warm the coconut oil over medium heat. When hot, add the onions and sauté until they become slightly translucent, about 3–4 minutes.
2. Add the garlic and sauté for another minute over low–medium heat. Add the asparagus and mushrooms and cook for 3–5 minutes, until the mushrooms have reduced in size.
3. Stir in the parsley and flour, mixing until there are no dry lumps.
4. Pour in the lemon juice, lemon zest, non-dairy milk, and rice, then bring the mixture to a boil.
5. Cook and stir until most of the liquid is absorbed. Gradually add the remaining vegetable broth, about one cup at a time, allowing the rice to absorb the liquid before adding more. This should take about 18–20 minutes; add extra broth or water if needed for your desired creaminess.
6. Season with salt, black pepper, and white pepper to taste. Serve warm.

Nutrition Information:

Yield:

3

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

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