This fresh combination of lemon and asparagus in a creamy but dairy-free risotto makes a lovely light meal!
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| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
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Ingredients
- 10 spears fresh asparagus
- 2 cups veggie broth
- 1 Tablespoon oil
- 1/2 medium onion finely chopped
- 1 clove fresh garlic minced
- 1/2 cup arborio rice This is the recommended type of rice for texture.
- 1/4 cup white wine Optional but adds a depth of flavour.
- 1/4 cup vegan parmesan
- 1 Tablespoon lemon juice
- 1/2 teaspoon finely grated lemon rind
- salt and pepper to taste
Ingredients
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Rate this recipe!
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Instructions
- Wash and trim off the thick ends of the asparagus spears. Steam or microwave for a few minutes until just tender. You want them to stay nice and crisp and green.
- Heat the veggie broth so that is like a hot cup of tea.
- In a pan, heat the oil and then cook the onion and garlic until translucent but not brown.
- Add the rice and stir for five minutes while the rice is lightly toasted.
- Pour the wine over the roasted rice and stir until the liquid has evaporated. Now stir in the hot veggie broth, 1/4 cup at a time, stirring constantly. Once the liquid has been absorbed, add another 1/4 cup and repeat until all the liquid has been added and the rice has a creamy texture. This takes about 15-20 minutes.The rice will still have a good texture and should not be too mushy. Stirring constantly is the trick!
- Chop asparagus into small pieces and stir it into your rice to heat.
- Remove from heat and stir in the lemon rind, lemon juice, and vegan parm. Taste and add salt and pepper to taste.
- Serve with a sprinkle of Cashew Crumbles – A Vegan Parm! This is wonderful to eat immediately, but it does reheat well later. Enjoy!
Recipe Notes
This version of risotto is lower in fat than the traditional but just as tasty! Try adding other veggies, such as mushrooms and peas, for variety.
