Delicious Dishes

Rustic Risotto with Asparagus (Dairy-Free)

I absolutely love Italian food!  The problem is the majority of the recipes call for dairy and I have a milk protein allergy that prevents me from eating all of the delicious dishes such as rice balls, lasagna (except for my dairy free version), and risotto.

So I have taken on the task of making my own version of risotto without the butter/cheese and it has turned out to be pretty damn good – give it a try – I don’t think you will taste the difference 🙂

Rustic Risotto

What you need:

 

What you do:

  • Melt butter in a medium saucepan on medium heat.
  • Add onion and cook for 2-3 minutes until translucent.
  • Add mushrooms and sautee.
  • Stir in rice, cook 2 minutes, stirring constantly.
  • Add wine, cook and stir until absorbed.
  • Add 1/2 cup of hot broth.
  • Reduce heat to medium-low.  Cook until most of the broth is absorbed and stir continually.
  • Continue to add broth while the rice cooks (it should be tender, not firm)
  • Add salt and pepper if desired

Oven Baked Asparagus

What you need:

  • A bunch of asparagus, trimmed
  • Olive Oil
  • Salt & Pepper
  • Oregano

What you do:

  • Lay the asparagus out in a Pyrex dish
  • Drizzle olive oil and mix the asparagus with salt, pepper and oregano
  • Turn on the oven to 400 degrees and cook for about 20 minutes

Plate the risotto and add the asparagus to the top of the dish. Grab a fork and enjoy! Bon Appetito. xo