Asparagus Kombucha Risotto
Risotto that uses kombucha and veggie stock as the cooking liquid to add a great tart flavor to the dish
Servings: 4 people
Ingredients
- 1 bunch asparagus
- 1 quart veggie stock
- 2 tablespoons butter
- 1.5 cups arborio rice
- 1 bottle green kombucha
- 1/4 cup chopped basil
- 1/2 cup yogurt
Instructions
- Put the woody stems of the asparagus into a sauce pot with the veggie stock and bring to a simmer.
- Melt the butter in a pot and add the rice. Stir and toast the rice lightly for about 3 minutes. You should hear a slight sizzle and have all the grains coated with the butter. You don't really want to brown the rice at all.
- Add half a bottle of green kombucha to the pot. Simmer until absorbed. One ladle at a time, add the chicken stock to the rice, stirring and waiting until it has absorbed before adding the next. Leave the woody asparagus stems behind in the pot.
- When the risotto is getting almost tender and you only have one more addition of stock left, add the chopped asparagus to the rice. Add in the remaining stock and keep stirring. Finally add the second half of the kombucha bottle, along with any sediment and tea leaves from the bottom of the bottle. Also add the basil. Stir and cook until the rice is tender and the risotto is pretty loose and juicy still. You don't want tight dry risotto!
- Remove from heat and let it cool for a few minutes. Stir in the yogurt. Serve and eat immediately!