Description
This Vegan Asparagus Risotto is a creamy, comforting dish made with arborio rice, fresh asparagus, and savory vegan ingredients. Perfectly cooked on the stovetop, it features nutritional yeast for a cheesy flavor without dairy, enhanced by white wine and fresh herbs for a delightful spring-inspired meal suitable for vegan diets.
Ingredients
Scale
Base Ingredients
- 1 cup arborio rice
- 1 tablespoon olive oil
- 1 small onion or shallot, finely chopped
- 2 garlic cloves, minced
Vegetables
- 1 bunch asparagus, trimmed and chopped
Liquids and Seasonings
- ½ cup dry white wine (or more broth if preferred)
- 4 cups vegetable broth, kept warm
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 1 tablespoon vegan butter or cashew cream (for extra richness)
Garnish
- Fresh parsley or basil
- Vegan Parmesan
Instructions
- Warm the broth: Heat vegetable broth in a saucepan and keep it warm over low heat throughout the cooking process to ensure the risotto cooks evenly.
- Sauté aromatics: In a large skillet, heat olive oil and add the finely chopped onion or shallot. Sauté for 3 to 5 minutes until translucent, then add minced garlic and cook for an additional 1 minute to release fragrant flavors.
- Toast the rice: Add the arborio rice to the skillet with the aromatics and stir it for 2 to 3 minutes until the rice becomes slightly toasted, which helps to enhance its flavor and texture.
- Deglaze: Pour in the dry white wine or additional broth if preferred. Stir continuously and cook until the liquid is mostly evaporated, which adds depth to the risotto.
- Simmer with broth: Add warm vegetable broth one ladle at a time to the rice, stirring often. Allow each addition to be mostly absorbed before adding the next. Continue this process for 20 to 25 minutes, which allows the rice to become creamy and tender.
- Add asparagus: Stir in the chopped asparagus about 10 minutes before the rice has finished cooking so that it softens yet retains some texture and freshness.
- Finish the risotto: Remove the skillet from heat. Stir in nutritional yeast for cheesy flavor, lemon juice for brightness, salt, and pepper to taste. Add vegan butter or cashew cream for extra richness and creaminess.
- Serve: Garnish the risotto with fresh parsley or basil and a sprinkle of vegan Parmesan to enhance freshness and add a final savory touch. Serve immediately while warm.
Notes
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor, or substitute with extra vegetable broth for a non-alcoholic version.
- Keep the vegetable broth warm throughout cooking to help the rice cook evenly and maintain temperature.
- You can replace vegan butter with cashew cream or your favorite plant-based cream for a creamier risotto.
- For a gluten-free meal, ensure all ingredients like broth and vegan Parmesan are certified gluten-free.
- Stirring frequently helps release the rice’s starch and create the classic creamy texture of risotto.
- Leftovers can be stored in the refrigerator for up to 2 days, but risotto is best enjoyed fresh.
