Dou Dou (豆豆)
This creamy vegan risotto brings together the finest spring ingredients — tender white asparagus, earthy morels, and sweet peas — in a luscious coconut milk-infused broth. One pot, one season, pure magic. 春天最令人期待的限定美味，白蘆筍的清甜與羊肚菌的鮮美，在椰香高湯中完美融合。
📹 Watch the Recipe
Recipe by Chu’s Vegan
🥘 Why This Recipe Works
White asparagus is one of spring’s most prized vegetables — sweeter and more tender than its green cousin, with a refined, slightly bitter herbal finish. Paired with dried morel mushrooms (rehydrated to intensify their earthy umami), sweet peas, and a velvety coconut milk-infused risotto, this dish is a celebration of the season. The stock is made from the asparagus trimmings and morel soaking liquid, ensuring zero waste and maximum depth of flavor.
10 key ingredients, one pot, 45 minutes — a restaurant-worthy vegan main that requires patience but rewards with every creamy, fragrant bite.
🛒 Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| White asparagus (白蘆筍) | 10 stalks | Diced, blanched 20 sec |
| Button mushrooms (口蘑) | 6 | Half sliced, half diced |
| Dried morel mushrooms (乾羊肚菌) | 18 | Soaked in warm water 30 min |
| Carrot (胡蘿蔔) | 60g | Diced |
| Fresh peas (鮮豌豆) | 80g | Blanched 15 sec |
| Rice (大米) | 160g | Soaked 20 min first |
| Warm stock (高湯) | 500ml | See stock ingredients |
| Coconut milk (椰漿) | 70ml | Optional |
| Vegan cheese (素芝士) | To taste | Optional |
| Salt & black pepper | To taste |
For the Stock (高湯)
| Ingredient | Amount |
|---|---|
| Asparagus ends (蘆筍根部) | From the stalks |
| Half carrot (胡蘿蔔半根) | |
| Celery (西芹) | 1 small piece |
| Bay leaf (月桂葉) | 1 |
| Ginger (生薑) | 2 slices |
| Morel soaking liquid (泡羊肚菌水) | 400ml |
| Water (清水) | 400ml |
👨🍳 Instructions
Step 1: Prepare the Vegetables
- Snap off the woody asparagus ends and reserve them for stock
- Peel the middle section of asparagus, dice it, and set the tips aside
- Blanch diced asparagus in boiling water for 20 seconds, then ice bath
- Soak dried morels in warm water for 30 minutes, reserve the liquid
- Soak rice in water for 20 minutes, then drain
- Blanch fresh peas for 15 seconds
Step 2: Make the Stock
- Heat olive oil in a pot and sauté the stock vegetables (asparagus ends, carrot, celery, ginger)
- Add morel soaking liquid (400ml) and water (400ml)
- Add bay leaf and simmer on low heat for 30 minutes
- Strain and keep warm
Step 3: Sauté the Aromatics
- In a large pan, heat olive oil and sauté diced carrot and half the mushrooms until fragrant
- Add diced asparagus, peas, and rehydrated morels — stir well
- Season with salt and pepper
Step 4: Cook the Risotto
- Add the soaked and drained rice to the pan, stirring to coat with oil
- Begin adding warm stock one ladleful at a time, stirring frequently
- Continue adding stock as each addition is absorbed, about 18-20 minutes
- When rice is tender but still has a slight bite, stir in coconut milk for creaminess
- Add vegan cheese if using, adjust seasoning
- Serve immediately, garnished with reserved asparagus tips and fresh pepper
💡 Tips & Substitutions
| Problem | Fix |
|---|---|
| Can’t find white asparagus? | Use green asparagus — skip peeling, blanch 30 sec |
| No morel mushrooms? | Sub shiitake or king oyster mushrooms |
| Not a fan of coconut milk? | Use extra stock + oat cream |
| Risotto too thick? | Thin with warm stock — should flow slowly |
📊 Nutrition
Per serving (serves 2): ~420 kcal | Protein 12g | Fat 14g | Carbs 62g | Fiber 8g
Ingredients
Method
Prep Vegetables
Make Stock
Sauté Aromatics
Cook Risotto
Ingredients
Method
🌱 Why This Dish
Risotto, while Italian in origin, has been warmly embraced by Chinese home cooks who appreciate its gentle cooking method and adaptability to local ingredients. White asparagus (白蘆筍) is particularly treasured in Chinese cuisine for its short spring season and delicate flavor — it appears in soups, stir-fries, and now this fusion risotto. Morels (羊肚菌) have been used in Chinese cooking for centuries, prized in traditional medicine for their immune-boosting properties. This dish represents the beautiful convergence of Italian technique and Chinese seasonal ingredients.
