Vegan Asparagus Risotto
Creamy, flavorful, and entirely plant-based, this Vegan Asparagus Risotto is a comforting dish that combines tender asparagus with the rich, velvety texture of arborio rice. Simmered with warm vegetable broth and infused with garlic, onion, and a hint of dry white wine (optional), this recipe achieves its luxe creaminess with the help of nutritional yeast and a splash of fresh lemon juice for a bright finish. Perfect as a main course or a side dish, this risotto is easy to make yet sophisticated, offering a show-stopping way to celebrate seasonal asparagus. Ready in under an hour, it’s a healthy, dairy-free spin on a classic Italian favorite, ideal for weeknight dinners or special occasions. Keywords: vegan asparagus risotto, plant-based Italian recipes, creamy dairy-free risotto, healthy asparagus recipes.
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Recipe Information
Ingredients
- 500 grams asparagus
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 300 grams arborio rice
- 120 milliliters dry white wine (optional)
- 1.2 liters vegetable broth
- 4 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by preparing the asparagus. Rinse them under cold water, then trim the woody ends. Cut the asparagus spears into 1-inch pieces and set aside.
In a large saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process. This is important to ensure consistent cooking of the risotto.
In a large, heavy-bottomed pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Add the arborio rice to the pan and stir well to coat it with oil. Toast the rice for about 2 minutes until the edges become translucent, stirring constantly.
Pour in the white wine, if using, and stir. Let it simmer until the wine is fully absorbed by the rice.
Start adding the warm vegetable broth one ladle at a time, stirring frequently after each addition. Allow the liquid to be absorbed before adding the next ladle of broth. Continue this process, which should take about 18-20 minutes.
When adding the last ladle of broth, add the asparagus pieces. Stir to combine and cook for another 5-7 minutes until the asparagus is tender and the rice is creamy yet al dente.
Remove the pan from the heat and stir in the remaining tablespoon of olive oil, nutritional yeast, lemon juice, salt, and black pepper. Mix thoroughly to combine.
Taste the risotto and adjust seasoning if needed. Let it sit for a few minutes to achieve its signature creamy texture.
Serve the risotto hot, garnished with fresh parsley. Enjoy your Vegan Asparagus Risotto as a main dish or a sumptuous side.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5241 mg | 228% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 32.5 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3948 mg | 84% | |
*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.
