Eosinophilic Esophagitis Friendly Vegan Lemon Asparagus Risotto
Total time50 min
Prep time15 min
Cook time35 min
4.9(26)
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Learn more →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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