Updated on March 27, 2013
Spring has begun, at least on the calendar, as I know many of you are still stuck in cold weather and snow. But, it also seems as though new things are popping up everywhere, and I’m not talking about plants. I’ll start with a little background on me, I went to school for product design and graduated with a BS in Industrial Design (no, that’s not designing factories). I worked in the field for a few years, until a quit my job a year and a half ago; that is when I started to seriously put work into my blog, freelance photography projects and basically doing whatever odd-jobs that I could to get by.
So far, that list has included doing vegan food tours for a couple of months, lots of merch gigs, writing articles and the occasional garage sale. 😉 And for a few months, last year, I applied to many, MANY design jobs; nearly landing one, but it just didn’t work out. Lately, I’ve been wondering if I’d ever return to the industry in which I get my creativity from, feeling a loss. Then, yesterday, I get a call from one of my old co-workers and to keep it short, I’ll just say there is a good possibility of me returning to a full-time design position.
Oddly enough, the timing is not that great, seeing as how I’ll be gone nearly the entire month of April, doing work out in Indio for Coachella and Stagecoach. Lots of work and lots of heat, plus not a lot of computer time. But, I’m getting everything organized before I go so that you can have some awesome recipes to drool over. Now, I’m feeling more overwhelmed than ever, but feel as though everything will line up eventually, or I hope, at least. Ha!
I’ll keep you updated on that, but now, I have this delicious and satisfying risotto to show you! It’s creamy, yet still light enough to showcase some serious Spring flavors. Risotto used to intimidate me, for some reason, until I made my first one in the fall and it turned out great. So, don’t be intimidated by this rice dish with a fancy name.
One Year Ago: Tofu Scramble Breakfast Burrito
Two Years Ago: Winter Vegetable Soup
- 1 tsp. Coconut Oil
- 1 C. White Onion, Diced
- 2 Cloves Garlic, Minced
- 1¼ C. Asparagus Tips and Middles, Chopped
- 1¼ C. Portabella Mushrooms, Chopped
- 2½ Tbsp. Fresh Curled Parsley, Minced
- 1 Tbsp. Flour
- 1 Tbsp. Fresh Lemon Juice
- ½ tsp. Lemon Zest
- 1½ C. Non-Dairy Milk
- 1 C. Arborio Rice
- 2 C. Vegetable Broth (This worked for me and the rice that I used, but you may need more)
- Salt to Taste
- ⅛ tsp. Black Pepper
- ⅛ tsp. White Pepper
- In a large pan (this is necessary!), warm the coconut oil over medium heat. Once it is hot, add the onions to the oil and saute until they turn slightly clear (approx. 3-4 mins.)
- Next, add in the garlic and saute for an additional minute over low-medium heat. Then place the asparagus and mushrooms into the pan and warm it for 3-5 minutes or until the mushrooms have reduced in size.
- Stir in the parsley and flour until there are no dry chunks in the pan.
- Pour the lemon juice, lemon zest, non-dairy milk and rice into the pan and bring to a boil.
- Cook and stir until almost all of the liquid is gone, then gradually add in the rest of the vegetable broth, a cup at a time until the rice has soaked up most of it. This will take roughly 18-20 minutes and you may need to add more vegetable broth/water.
- Add the pepper, salt and white pepper to taste, serve warm.