Dairy-Free Asparagus Risotto

Indulge in the creamy, plant-based goodness of Dairy-Free Asparagus Risotto—a wholesome comfort food that’s as satisfying as it is nourishing. This delightful recipe swaps traditional dairy ingredients for nutritional yeast and olive oil, creating a luscious texture and rich umami flavor without any compromise. Tender asparagus adds vibrant color and a fresh, earthy bite, while fragrant garlic, lemon zest, and parsley elevate each spoonful with bright, aromatic notes. Perfectly cooked Arborio rice is gradually infused with vegetable broth and a splash of white wine, ensuring a luxuriously creamy consistency. Ready in under an hour, this vegan asparagus risotto is not only easy to make but also packed with flavor, making it an ideal weeknight dinner or elegant addition to your dinner party menu. Healthy, indulgent, and dairy-free—this dish checks all the boxes for plant-based perfection!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Warm the vegetable broth in a small saucepan over medium heat and keep it warm throughout the cooking process.

Step 2

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.

Step 3

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.

Step 4

Pour in the white wine, stirring continuously until the liquid is absorbed.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Taste and adjust seasonings if necessary. If the risotto is too thick, add a little more broth to achieve your desired consistency.

Step 9

Remove from heat and stir in the chopped parsley before serving. Enjoy your dairy-free asparagus risotto warm!

Nutrition Facts

Serving size	(2231.0g)

Amount per serving	% Daily Value*
Calories	1483.1

Total Fat 53.9g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 7.8g
Cholesterol 0mg	0%
Sodium 5193.7mg	0%
Total Carbohydrate 194.8g	0%
Dietary Fiber 28.9g	0%
Total Sugars 32.3g
Protein 42.9g	0%

Vitamin D 0IU	0%
Calcium 379.2mg	0%
Iron 18.1mg	0%
Potassium 3632.0mg	0%

*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.

Source of Calories

Fat: 33.8%

Protein: 12.0%

Carbs: 54.3%