Ingredients
- ngredients:
Lemongrass Broth:
3 cloves garlic, whole and unpeeled
1 1-inch piece fresh ginger, sliced into 1/4-inch slices
1 small stalk lemongrass, or 1 tablespoon dried, chopped lemongrass
3 cups vegetable broth
3 cups water
3 tablespoons tamari (or soy sauce, or more broth)
Risotto:
1/2 cup cooking sherry or white wine or water
1 pound asparagus
2 tablespoons vegetable broth
1 cup basil leaves (Thai, if you can find it), sliced into thin strips
2 tablespoons chopped fresh mint
6 large shallots, thinly sliced
4 cloves garlic, minced
1 serrano red chile, sliced very thinly (or 1/2 – 1 teaspoon crushed red pepper flakes)
1-1/2 cups Arborio rice
1 teaspoon sugar (optional)
2 tablespoons lime juice
Chopped roasted peanuts and lime wedges, for garnish (you can use pine nuts or sliced almonds instead of the peanuts)
Description
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