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Monday, February 18, 2013

Go Vegan: Chicago VeganMania


  1. Saturday, September 21, 2013, 10am-5pm at the Armory

  2. Asparagus Risotto Recipe

    Prep time: 10 minutes
    Cook time: 35 minutes

    If you want to make this a vegetarian dish, use vegetable stock or water instead of the chicken stock.

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    2 Tbsp unsalted butter, divided
    1/2 cup chopped shallots
    1 cup arborio rice
    1/4 cup dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water)
    About 4 cups chicken stock (or vegetable stock for vegetarian option)*
    1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks
    1/2 cup freshly grated Parmesan cheese
    Salt and pepper

    If cooking gluten-free, use gluten-free stock.