春季限定!白蘆筍羊肚菌燉飯|滿分的純素奶香料理|White Asparagus & Morel Mushroom Risotto | The Ultimate Spring Vegan Recipe

春天最令人期待的，莫过于这一口“白绿金”的限定美味。
The most exciting taste of spring is this limited-edition harmony of white, green, and gold.

我們這邊白蘆筍比較稀有，能買到它需要一點運氣，所以每次去菜市場買到白蘆筍都像是挖到寶。
White asparagus is quite rare where I live, so finding it at the market always feels like striking gold.

相較於綠蘆筍，它更加鮮甜，口感更脆嫩，尾韻還帶著一絲高級的清香苦味。
Compared to green asparagus, it is sweeter, more tender, and carries a refined, slightly bitter herbal finish.

稍微焯水後簡單炒一炒，就已經非常美味。
A quick blanch and light sauté are enough to make it shine.

我常用白蘆筍搭配豌豆做燉飯，兩者都是春天最鮮美的食材。
I often pair white asparagus with peas in risotto—both are among spring’s finest ingredients.

白蘆筍的嫩、羊肚菌的鮮、燉飯的綿密奶香，每一口都是春日山林與田野的氣息。
The tenderness of white asparagus, the earthiness of morels, and the creamy richness of risotto create a dish that tastes like spring forests and open fields.

Ingredients (Serves 2)

白蘆筍 10根 white asparagus 10 stalks
（切丁焯水20秒）(diced and blanched for 20 seconds)
口蘑 6個 button mushrooms 6
（一半切片一半切丁）(half sliced, half diced)
乾羊肚菌 18朵 dried morel mushrooms 18
（溫水泡30分鐘）(soaked in warm water for 30 minutes)
胡蘿蔔 60g carrot 60g
（切丁）(diced)
鮮豌豆 80g fresh peas 80g
（焯水15分鐘）(blanched for 15 minutes)
大米 160g rice 160g
（提前浸泡20分鐘）(soaked for 20 minutes)
高湯 500ml warm stock 500ml
椰漿 70ml coconut milk 70ml
（可選）(optional)
素芝士 適量 vegan cheese as needed
（可選）(optional)
鹽 適量 salt to taste
黑胡椒 適量 black pepper to taste

🍲 高湯部分
🍲 For the Stock

蘆筍根部 asparagus ends
胡蘿蔔半根 half a carrot
西芹一小段 a small piece of celery
月桂葉 1片 bay leaf 1
生薑 2片 ginger 2 slices
泡羊肚菌水 400ml morel soaking liquid 400ml
清水 400ml water 400ml

👩‍🍳 步驟
👩‍🍳 Instructions

1.
將蘆筍根部較老的部分用手掰斷留用，中段用刨刀刮去表皮，切丁，蘆筍尖留用。
Snap off the woody asparagus ends and reserve them. Peel the middle section, dice it, and set aside the tips.

2.
先製作高湯，鍋裡加少量橄欖油炒香高湯食材，倒入羊肚菌泡發水與清水，加月桂葉，小火煮30分鐘。
To make the stock, heat a little olive oil in a pot and sauté the stock ingredients. Add the morel soaking liquid, water, and bay leaf, then simmer on low heat for 30 minutes.

3.
橄欖油炒香胡蘿蔔和口蘑，接著加入蘆筍丁、豌豆、羊肚菌，繼續翻炒。用鏟子稍微壓碎部分豌豆，再加入米炒至透明。
Sauté the carrot and mushrooms in olive oil, then add diced asparagus, peas, and morels. Lightly mash some peas with a spatula, then add the rice and cook until translucent.

4.
分次加入溫熱高湯，每次等米吸收後再加，持續攪拌，直到米粒中心還帶一點嚼勁。此時加入椰漿增添濃郁奶香。
Gradually add the warm stock, waiting for each addition to be absorbed before adding more. Stir continuously until the rice is creamy but still slightly firm in the center. Add coconut milk for extra richness.

5.
鍋燒熱加橄欖油，下保留的蘆筍尖與口蘑片，煎至微微金黃後鋪在燉飯上，依喜好加入素芝士。
Heat olive oil in a pan, sear the reserved asparagus tips and mushroom slices until lightly golden, then place them on top of the risotto. Finish with vegan cheese if desired.

💡 小貼士
💡 Tips

白蘆筍要選粗壯的，口感更嫩。
Choose thick white asparagus for the most tender texture.

羊肚菌泡發水靜置沉澱後，可代替部分高湯，鮮味加倍。
Let the morel soaking liquid settle, then use it in place of part of the stock for extra umami.

米粒千萬不能煮軟，否則口感會大打折扣。
Do not overcook the rice, or the texture will suffer.