Description
This Vegan Asparagus Risotto is creamy, comforting, and packed with fresh spring asparagus. Made without dairy but just as rich and flavorful as the classic, it’s the perfect plant-based meal for a cozy dinner. Keywords: Vegan Asparagus Risotto, Dairy-Free Risotto, Plant-Based Dinner.
Ingredients
Units
Scale
- 1 cup Arborio rice
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth, warmed
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast (for cheesy flavor)
- 1 tablespoon lemon juice
- 1 teaspoon salt, more to taste
- 1/2 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or saucepan over medium heat.
- Add the onion and cook until translucent, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add Arborio rice and toast it for 1–2 minutes, stirring constantly.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
- After about 10 minutes of cooking, add the asparagus pieces to the rice.
- Continue adding broth and stirring until the rice is creamy and al dente, about 20 minutes total.
- Stir in nutritional yeast, lemon juice, salt, and pepper.
- Adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Notes
- For even more flavor, add a splash of white wine after toasting the rice.
- Swap asparagus for peas, mushrooms, or zucchini for a different twist.
- Stir in a little vegan butter at the end for extra creaminess.
Nutrition
- Calories: ~290
- Sugar: ~2g
- Sodium: ~400mg
- Fat: ~8g
- Saturated Fat: ~1g
- Unsaturated Fat: ~7g
- Trans Fat: 0g
- Carbohydrates: ~45g
- Fiber: ~4g
- Protein: ~8g
- Cholesterol: 0mg
