Simple Asparagus Risotto

Heat broth in a saucepan, covering to keep it warm over low heat. (I do this with all of my risottos but some people don’t find it necessary).

In a separate pan, melt the vegan butter and add onions over medium-low heat. Cook the onions for about 4 minutes, then add the garlic and continue to cook for one more minute.

Next, add the uncooked rice and toss to coat in the butter.

Now add 1/2 cup of warm broth, stirring constantly until it is absorbed. Then add the asparagus. Now continue to add 1/2 cup broth at a time, waiting for it to be absorbed before each additional 1/2 cup of broth. Continue to stir constantly.

If the rice is not tender after you’ve used all of the broth, begin adding water and continue until the rice is tender.

Now add salt to taste and serve.