Dairy-Free Asparagus Risotto
Indulge in the creamy, comforting goodness of Dairy-Free Asparagus Risotto, a plant-based twist on the classic Italian favorite that's perfect for vegans and dairy-free eaters alike. This recipe features tender Arborio rice infused with layers of flavor from sautéed garlic, fragrant white wine, and rich vegetable broth, creating a velvety texture without the need for dairy. Fresh asparagus adds a pop of vibrant color and earthy sweetness, while nutritional yeast and zesty lemon provide a cheesy tang and bright finish. Prepared in under an hour, this risotto is an elegant yet approachable dish that’s ideal for weeknight dinners or special occasions. Garnished with fresh parsley, it's a wholesome, crowd-pleasing meal that proves you don't need cream or butter to achieve decadence.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 3 tablespoons Olive oil
- 1 medium, finely chopped Yellow onion
- 3 minced Garlic cloves
- 1 pound, trimmed and cut into 1-inch pieces Asparagus
- 5 cups Vegetable broth
- 0.5 cup Dry white wine
- 0.25 cup Nutritional yeast
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped Fresh parsley
Instructions
Warm the vegetable broth in a small saucepan over medium heat and keep it warm throughout the cooking process.
In a large pan or pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic and Arborio rice to the pan, stirring for about 1-2 minutes until the rice is well-coated and has a slight nutty aroma.
Pour in the white wine, stirring continuously until the liquid is absorbed.
Begin adding the warm vegetable broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes, making the rice creamy and tender.
While the risotto is cooking, heat 1 tablespoon of olive oil in a separate pan over medium heat. Add the asparagus pieces and sauté for about 5 minutes until they are tender but still bright green.
Once the rice is creamy and cooked through, stir in the sautéed asparagus, nutritional yeast, lemon zest, salt, and black pepper. Mix well to combine.
Taste and adjust seasonings if necessary. If the risotto is too thick, add a little more broth to achieve your desired consistency.
Remove from heat and stir in the chopped parsley before serving. Enjoy your dairy-free asparagus risotto warm!
Nutrition Facts
Calories |
1483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5194 mg | 226% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 32.3 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3632 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
