Asparagus and Lemongrass Risotto

3 - cloves garlic, whole and unpeeled
1 - inch piece of ginger, sliced into 1/4 inch slices
1 - small stalk lemongrass or 1 T dried lemongrass
3 C vegetable stock
3 C water
3 T soy sauce
1/3 C cooking sherry
1 lb. aspragus
5 T peanut oil
1 C basil leaves, sliced thinly
2 T fresh mint, chopped
6 - large shallots, sliced thinly
4 - cloves garlic, minced
1 - serrano red chile, sliced very thinly or 1 t crushed red pepper
1 1/2 C Arborio rice
1 t sugar
2 T lime juice
0 - chopped roasted peanuts
0 - lime wedges

Slice lemongrass into matchsticks. Pound the ginger and garlic and put into a bouquet garni with the lemongrass.

Place all broth ingredients (vegetable stock, water, and soy sauce) in a large stockpot and bring to a boil, then lower heat and simmer for 10 minutes. Strain the broth, discarding the herbs. Pour the broth back into the pot and simmer on low.

Warm the cooking sherry in a small saucepan

Slice the asparagus into 1/2 inch pieces. In a medium-size pot, saute the asparagus for 5-6 minutes, until bright green and crisp-tender. Add the basil and mint, saute for 30 seconds, and set aside.

Now saute the shallots and garlic in the last of the oil, then add the chili pepper and rice and saute for about 8 minutes, until the rice is slightly toasted. Add the cooking sherry and stir constantly.

Now get ready to stir. Ladle about 1/2 cup of the broth at a time into the rice, stirring constantly until each addition is absorbed. With the last of the broth, stir in the sugar and lime juice. Add broth until the rice is creamy and cooked, about 35 minutes.

Stir the sauteed asparagus into the risotto and serve. Garnish with peanuts and lime wedges if desired.

From Veganomicon