This quick one-pot asparagus risotto is a delicious spring dish. It tastes wonderfully fruity and unique, thanks to the addition of physalis! Also, freshly chopped mint leaves add a refreshingly exotic flavor. Everything is cooked in one pot – a surprisingly different asparagus dish. Give it a try!
Ingredients for making One-Pot Asparagus Risotto with Physalis & Mint:
- Fresh green asparagus
- Risotto rice
- Garlic
- Onion
- Water
- Vegetable stock
- Physalis
- Fresh mint leaves
- Olive oil
- Salt
How to Make One-Pot Asparagus Risotto with Physalis & Mint:
Prepare the Fresh Ingredients:
Start by washing the green asparagus. Then, trim at least 2 cm / about 1 inch off the bottom ends of the spears to avoid any woody bits. Cut the asparagus into pieces roughly 7 cm / 3 inches long.
Next, remove the papery husks from the physalis and quarter the fruit. Wash and roughly chop the mint leaves. After that, finely chop the garlic cloves and onion. Now that everything is prepped, we’re ready to cook!
Let’s Cook:
Heat a deep pan or large pot over medium heat, then add the olive oil. First, sauté the chopped onion and garlic until fragrant. Then, stir in the risotto rice and cook for about 4 minutes, stirring occasionally.
Meanwhile, bring water to a boil and season it with vegetable broth and salt or use delicious homemade vegetable stock.
Next, add the asparagus to the pan and pour in the seasoned broth. Cover with a lid and let it simmer over low heat for about 15 minutes.
Once the asparagus is tender and the rice still has a slight bite, stir in the quartered physalis and chopped mint. Let everything sit for another 3 minutes to allow the flavors to combine, then serve and enjoy!
I hope you enjoyed this one-pot asparagus risotto recipe. Let me know what you think in the comments below!
Some Recipe Suggestions:
- Vegan mushroom risotto
- Vegan spinach risotto recipe
- Vegan layered risotto
- Roasted pumpkin risotto
- Vegan Pilaf Rice Recipe
- Sweet rice porridge recipe
- Pasta with borlotti beans
One-Pot Asparagus Risotto
This one-pot asparagus risotto is an easy and light spring dish with a fruity twist from physalis and fresh mint. Everything cooks in one pot – no stirring needed! A refreshing take on a classic risotto.
- Total Time: 30 minutes
- Yield: 2 servings 1x
Ingredients
- 1 kg green asparagus
- 160 g risotto rice
- 2 gloves of garlic
- 1 onion (middle size)
- 450 ml water
- 2 tsp vegetable stock
- 20 physalis
- 20 g mint leaves
- 40 ml olive oil
- 1 tsp salt
Instructions
Prepare the Fresh Ingredients:
Wash the green asparagus.
Then, trim at least 2 cm / about 1 inch off the bottom ends.
Cut the asparagus into pieces roughly 7 cm / 3 inches long.
Remove the papery husks from the physalis and quarter the fruit.
Wash and roughly chop the mint leaves.
Chop the garlic cloves and onion finely.
Let’s Cook:
Heat olive oil in a deep pan/large pot over medium heat.
Sauté the chopped onion and garlic until fragrant.
Stir in the risotto rice and cook for about 4 minutes, stirring occasionally.
Boil water and season it with vegetable broth and salt.
Add the asparagus to the pan and pour in the seasoned broth. Cover with a lid and let it simmer over low heat for about 15 minutes.
Stir in the quartered physalis and chopped mint.
Let everything sit for another 3 minutes, then serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Starter, Main
- Method: Cooking
- Cuisine: International
- Diet: Vegan