Vegan Lemon Asparagus Risotto
Creamy, bright, and deeply satisfying, this lemon asparagus risotto proves that plant-based comfort food can be genuinely luxurious. The secret to its silky texture is a classic slow-ladle technique — warm vegetable broth is added gradually to Arborio rice, coaxing out the natural starch until every spoonful is rich and velvety. Nutritional yeast and vegan butter finish the dish with a savory, buttery depth that makes it hard to believe there's no dairy involved. A whole lemon's worth of zest and juice cuts right through the richness, keeping each bite fresh and lively. The asparagus is cooked separately in olive oil until just tender and bright green, so it holds its color and a little bite when folded in at the end. This recipe serves four, making it a great weeknight dinner or an impressive centerpiece for a dinner party where you want to keep things plant-based without sacrificing elegance. Finish with a scatter of fresh parsley and an extra squeeze of lemon, and it looks as good as it tastes.
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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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