Vegan Asparagus Risotto

4.97 from 30 votes

This vegan asparagus risotto with spring vegetables is a delicious and easy way to celebrate the arrival of spring. It's perfect for a busy weeknight meal, and takes only 25 minutes to prepare.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Main Course

Cuisine: Comfort Food, Italian-Inspired

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword: asparagus risotto, risotto, spring risotto, tomato risotto, vegan asparagus risotto, vegan risotto, vegetarian risotto

Season: Spring Recipes, Year Round

Diet: Gluten-Free, Nut-Free, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian

Method: No bake, One-Pot, Stir-Fry

Ingredient Group: Grain Recipes, Vegetable Recipes

Servings: servings

Calories: 334kcal

Author: Gustavo De Obaldia

Equipment

Skillet (affiliate link)
Garlic press (affiliate link)
Knife (affiliate link)

Ingredients

1 cup carnarolli rice or arborio rice (7 oz, 200 grams)
4.5 oz asparagus 125 grams (about ½ bunch, Cut into ½-inch segments on diagonal)
½ cup peas frozen, 2 ¼ oz, 65 grams
1 lemon juice and zest
1 onion small, finely chopped (leeks also work)
2 cloves garlic minced
5 cups vegetable broth hot
2 tablespoons olive oil
5 tablespoons nutritional yeast or homemade vegan parmesan cheese
4 sprigs thyme fresh sprigs, and more to garnish

Cups - Metric

Instructions

Prepare the vegetable stock

Put your vegetable stock to simmer. If using granulated store-bought veggie stock, bring the water to boil and prepare according to packaging instructions. I like adding fresh thyme and any leftovers from leek green tops, but it is unnecessary.

Prepare the onions and garlic

Peel and chop your onions. Mince the garlic cloves.

Prepare the asparagus

Chop asparagus woody ends. Cut into ½-inch segments on a diagonal.
In a skillet, add one tablespoon of olive oil, and then stir-fry the asparagus with the juice of a half lemon and a sprinkle of salt until slightly golden. Remove from heat and reserve.

Making the risotto (about 15 minutes)

In the same skillet, add one tablespoon of olive oil, and stir-fry the onions on medium heat, making sure they don't burn. Cook until translucent, and then add the garlic.
Add the risotto rice, stir until lightly toasted, then add the thyme sprigs and start adding the vegetable broth little by little. Stir constantly until completely absorbed.
Using a ladle, add hot vegetable broth ⅓ cup (80 ml) at a time, stirring almost constantly. Keep on medium heat, and there should always be a slight simmer to prevent it from becoming gummy.
On minute ten, add nutritional yeast or (homemade vegan parmesan), followed by extra broth. Reduce heat to a gentle simmer.
Once the rice is al dente, turn the heat to the minimum and add the frozen peas and the cooked asparagus. Zest the whole lemon on the risotto (save some for garnishing). Stir until well combined, testing a bite to ensure peas are warmed through.
Taste and adjust flavor, adding a pinch of salt and pepper to taste or vegan parmesan cheese.

Serve

To serve, divide between serving bowls, top with any remaining asparagus, and garnish with lemon zest and vegan parmesan cheese.
Best when fresh, though leftovers will keep covered in the fridge for 2-3 days. Reheat on the stovetop over medium heat, adding vegetable broth or water as needed to rehydrate. You can also reheat it in the microwave, adding some liquid.

Video

Notes

Look at the Tips on the post body, for variations and substitutions.

Nutrition