6-7 cups vegetable broth
1/2 teapoon saffron
3/4 cup dry white wine (I used Chardonnay)
2 tablespoons olive oil
2 large cloves crushed garlic for risotto, 1 clove for sauteeing asparagus
Large bunch of asparagus (or two smaller bunches)
1 large jar artichoke hearts in water, quartered or halved and well-drained
Vegan grated Parmesan-type cheese
Heat soup stock and keep on simmer, covered (needs to be hot when added to rice pot)
Heat wine with saffron. Allow saffron color to seep (I did this in the microwave)
Saute garlic (do not brown) in olive oil.
Add rice and stir-fry for about two minutes in the oil.
Add the wine/saffron.
When the wine evaporates (will happen quickly), add hot stock by the ladle-ful, more when each ladle-ful evaporates.
Stir regularly to avoid rice sticking on bottom of pot.
In the meanwhile, saute asparagus in oil, with garlic, salt and white pepper.
When rice is nearly done, add vegetables, plus salt** (if needed) and white pepper to taste.
Stir in a small amount of Earth Balance and a heaping spoon of vegan Parmesan-type cheese (add more if you like it).
** If using a salty stock, add less or no salt separately (taste first)