Vegan Asparagus Risotto

Creamy, satisfying, and entirely plant-based, this Vegan Asparagus Risotto is a luxurious dish that’s perfect for any occasion. Featuring tender asparagus, velvety arborio rice, and the umami-rich flavor of nutritional yeast, this recipe delivers a comforting meal that’s as wholesome as it is delicious. Lemon juice adds a bright, tangy twist, perfectly complementing the richness of the risotto, while a hint of garlic and freshly ground black pepper elevate the savory profile. Cooked with warm vegetable broth and finished with a sprinkle of fresh parsley, this dairy-free risotto achieves a perfectly creamy texture that rivals any traditional version. Ideal as a vegan main dish or elegant side, this dish will surely impress your guests while catering to various dietary preferences. Ready in under an hour, it’s an irresistible way to celebrate asparagus season!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour in the white wine, if using, and stir. Let it simmer until the wine is fully absorbed by the rice.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Taste the risotto and adjust seasoning if needed. Let it sit for a few minutes to achieve its signature creamy texture.

Step 10

Serve the risotto hot, garnished with fresh parsley. Enjoy your Vegan Asparagus Risotto as a main dish or a sumptuous side.

Nutrition Facts

Serving size	(2197.6g)

Amount per serving	% Daily Value*
Calories	1466.0

Total Fat 54.1g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 7.9g
Cholesterol 0mg	0%
Sodium 5240.8mg	0%
Total Carbohydrate 200.9g	0%
Dietary Fiber 32.8g	0%
Total Sugars 32.5g
Protein 53.6g	0%

Vitamin D 0IU	0%
Calcium 381.0mg	0%
Iron 19.9mg	0%
Potassium 3947.8mg	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: 32.4%

Protein: 14.2%

Carbs: 53.4%