Vegan Asparagus Risotto Recipe
I absolutely adore this risotto recipe because it’s the perfect balance of creamy comfort and vibrant freshness, thanks to the tender asparagus and zesty lemon. Plus, making it is like a peaceful little ritual, slowly stirring the broth into the Arborio rice while savoring those aromatic hints of garlic and wine—pure bliss!
Creating vegan dishes has always been something I adored, and this vegan asparagus risotto is one of my favorite recipes. I use arborio rice, fresh asparagus, and a hint of white wine to make this Italian classic.
It has the kind of creaminess you crave in risotto and a kind of richness I associate with dishes that are traditional. Nutritional yeast in this dish renders a cheesy flavor, while lemon juice and zest provide a refreshing finish.
Ingredients
Arborio Rice:
Rich in carbohydrates, perfect for creamy risottos.
Fresh Asparagus:
High in fiber and low in cholesterol, offer a satisfying taste and crunch in salads, slaws, and as a topping on baked dishes.
Onion:
Delivers sweetness, boosts umami taste.
Vegetable Broth:
Introduces profundity and delicious undertones, with a caloric count that’s off the radar.
Olive Oil:
Healthy fats that are essential for flavor and sautéing.
Nutritional Yeast:
Delivers a cheesy flavor, crammed with B vitamins.
Lemon Juice:
Illuminates tastes, contributes an exhilarating zest.
Ingredient Quantities
- 1 1/2 cups Arborio rice
- 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup dry white wine (optional)
- 3 tablespoons olive oil
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon zest (for garnish)
Instructions
1. In a big pot, warm the olive oil on medium heat. Put in the diced onion and sauté it until it turns translucent, which should take about 3-4 minutes.
2. Add the minced garlic and cook for another minute, until it is wonderfully aromatic.
3. Add Arborio rice to the pot, stirring well to coat each grain in the oil. Cook for about 2 minutes, until the rice begins to lightly toast.
4. Add the dry white wine (if used) and stir continuously until it is mostly absorbed by the rice.
5. Start to incorporate the vegetable broth, adding it a cup at a time and stirring frequently. Permit each cup to be nearly fully taken up before moving on to the next cup. The absorption process will require about 18-20 minutes and, even though the broth is added gradually, it should not be mistaken for a risotto.
6. As the risotto cooks, prepare the asparagus. Blanch it in boiling water for 2-3 minutes, until it is bright green and tender-crisp. Drain and set aside.
7. Once the rice is soft and smooth, stir in the asparagus that has been blanched.
8. Take the pot off the stove and mix in the nutritional yeast, lemon juice, along with salt and black pepper to achieve the desired flavor.
9. Risotto is best served hot. When plating, use a generous amount of chopped fresh parsley and a sprinkle of lemon zest for the perfect garnish.
10. Relish this rich and tasty vegan asparagus risotto as a marvelous main dish or a complementary side.
Equipment Needed
1. Large pot
2. Medium pot for blanching
3. Strainer or colander
4. Knife
5. Cutting board
6. Wooden spoon or spatula for stirring
7. Ladle (for adding broth)
8. Measuring cups
9. Measuring spoons
10. Zester (for lemon zest)
FAQ
- Can I use a different type of rice?Risotto is Italian for the term ‘rice dish.’ Typically, it is made using Arborio rice, which is the most common short-grain rice in Italy. When cooking with Arborio rice, you are almost guaranteed creaminess. Still, you do have some leeway. You can substitute Carnaroli, another equally creamy short-grain rice from northern Italy. You can also use other short-grain rices from elsewhere. You might even get some texture out of the dish, but you run the risk of making a risotto that is not risottoso, a possibility one must keep in mind when using other types of rice.
- Is the white wine necessary?The depth of flavor in this dish comes from the white wine, but you can easily leave it out. Just substitute another cup of vegetable broth to keep things comforting and cozy.
- What can I use instead of nutritional yeast?The cheese flavor comes from nutritional yeast.
You could also use a vegan cheese substitute, but that would entail a different flavor profile, possibly even a different mouthfeel. Nuts of various types (especially cashews) are the base for most vegan cheese. This is not a bad thing, and it also has nothing at all to do with the following recipe, in which nutritional yeast is the ingredient par excellence for achieving a cheesy flavor. - Can I make this ahead of time?The best way to enjoy risotto is to eat it fresh. If you happen to have any leftover risotto, though, you can keep it in the refrigerator for a few days. When you reheat that risotto, it’s best to do so slowly and gently on the stovetop. You can use a little extra broth to help bring it back to the creamy texture it’s supposed to have.
- How do I prevent the risotto from sticking?– Cook the risotto by stirring it regularly, while keeping it at a gentle simmer. Adding broth in increments helps achieve a creamy consistency without having the rice cling together.
- Is nutritional yeast gluten-free?– Nutritional yeast is naturally free of gluten, making it appropriate for diets that need to be gluten-sensitive.
Substitutions and Variations
You can use another type of short-grain rice to make risotto, such as Carnaroli or even sushi rice, though the consistency may not be the same.
If you don’t have vegetable broth on hand, you can create a quick substitute using water and soy sauce or tamari. Add the flavors to the water as you bring it to a boil, and then cook your vegetables in that broth.
Use equal parts additional vegetable broth or a tablespoon of apple cider vinegar mixed with water when making a non-alcoholic version of this dish.
Nutritional yeast: For an equal substitution of vegan parmesan or finely ground almonds with a pinch of salt that results in a cheesy flavor.
Lime juice: As an alternative to lemon juice, lime juice may be used, but it may slightly change the flavor profile.
Pro Tips
1. Consistent Stirring: Stir the risotto frequently but gently to release the starches from the Arborio rice. This will give your risotto its characteristic creamy texture.
2. Use Warm Broth: Keep the vegetable broth warm in a separate pot while incorporating it into the rice. Adding cold broth can slow down cooking and affect the texture.
3. Precision with Asparagus: To preserve their vibrant green color and avoid overcooking, immediately transfer blanched asparagus into an ice bath after boiling. This stops the cooking process and locks in flavor.
4. Adjusting Liquid Ratio: As you’re nearing the end of cooking, taste the rice for doneness and adjust by adding more broth if necessary. The rice should be slightly al dente with a creamy consistency.
5. Enhancing Flavor: For an added depth of flavor, toast the Arborio rice before adding any liquid by letting it cook dry in the pan for a few seconds after absorbing the oil and onion mixture.
Vegan Asparagus Risotto Recipe
My favorite Vegan Asparagus Risotto Recipe
Equipment Needed:
1. Large pot
2. Medium pot for blanching
3. Strainer or colander
4. Knife
5. Cutting board
6. Wooden spoon or spatula for stirring
7. Ladle (for adding broth)
8. Measuring cups
9. Measuring spoons
10. Zester (for lemon zest)
Ingredients:
- 1 1/2 cups Arborio rice
- 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup dry white wine (optional)
- 3 tablespoons olive oil
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon zest (for garnish)
Instructions:
1. In a big pot, warm the olive oil on medium heat. Put in the diced onion and sauté it until it turns translucent, which should take about 3-4 minutes.
2. Add the minced garlic and cook for another minute, until it is wonderfully aromatic.
3. Add Arborio rice to the pot, stirring well to coat each grain in the oil. Cook for about 2 minutes, until the rice begins to lightly toast.
4. Add the dry white wine (if used) and stir continuously until it is mostly absorbed by the rice.
5. Start to incorporate the vegetable broth, adding it a cup at a time and stirring frequently. Permit each cup to be nearly fully taken up before moving on to the next cup. The absorption process will require about 18-20 minutes and, even though the broth is added gradually, it should not be mistaken for a risotto.
6. As the risotto cooks, prepare the asparagus. Blanch it in boiling water for 2-3 minutes, until it is bright green and tender-crisp. Drain and set aside.
7. Once the rice is soft and smooth, stir in the asparagus that has been blanched.
8. Take the pot off the stove and mix in the nutritional yeast, lemon juice, along with salt and black pepper to achieve the desired flavor.
9. Risotto is best served hot. When plating, use a generous amount of chopped fresh parsley and a sprinkle of lemon zest for the perfect garnish.
10. Relish this rich and tasty vegan asparagus risotto as a marvelous main dish or a complementary side.