Vegan Lemon Asparagus Risotto

Total time50 min

Prep time15 min

Cook time35 min

4.9

(26)

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Ingredients

4 servings

6 cups vegetable broth
3 tbsp olive oil, divided
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 ½ cups arborio rice
½ cup dry white wine
1 lb asparagus, tough ends snapped off, cut into 1-inch pieces
1 lemon, zested and juiced (about 2 tbsp juice)
3 tbsp nutritional yeast
2 tbsp vegan butter
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Pour the vegetable broth into a large saucepan and bring to a gentle simmer over medium heat. Reduce the heat to low and keep warm throughout cooking.
2
Heat 2 tbsp of the olive oil in a large skillet or wide saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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