Recipe from Ricki's Kitchen:

Asparagus Risotto with Lemon and Pistachios:  

A, smooth, creamy vegan version of risotto that melds the subtle zing of lemon with asparagus and pistachios in a creamy rice base.  The contrast between the smooth base and bright green of the nuts and asparagus makes this a visually appealing dish as well.    And so easy!

2 T. extra virgin olive oil
1 large or 2 small onions, diced
3 cloves garlic, minced
1 cup dry brown basmati rice
3 cups vegetable broth
peel of one lemon
large bunch asparagus, trimmed and chopped into 2" chunks (leave the tips separate)
3 T. almond or cashew butter
3 T. fresh lemon juice
1/3 cup coarsely chopped natural pistachios

In a large pot or dutch oven, heat the oil over medium-high heat.  Add the onion and garlic and sauté until onion is translucent, 5-7 minutes.  Add the rice and sauté for another minute.

Pour the broth into the pot along with the lemon peel and all the asparagus except the tips (reserve the tips for later). Bring to a boil over high heat, then turn the heat to low, cover, and simmer for about 25 minutes, until the rice is soft (there should still be some liquid left in the pot).

Add the almond butter and lemon juice and stir to blend, then stir in the asparagus tips. Simmer for about 10 more minutes, until the mixture is creamy and the tips are just cooked (add a bit more broth if the mixture becomes too dry).  Stir in the chopped pistachios and serve immediately.  Makes 6-8 servings.

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