Vegan Asparagus Risotto
This rich and creamy vegan asparagus risotto is the perfect meal to welcome spring to your table. It's naturally gluten-free and dairy-free.
Ingredients
- 1 bunch asparagus (20 to 30 spears)
- 1 cup onion chopped
- 2 tablespoons extra virgin olive oil
- 1/3 cup white wine
- 5 cups vegetable broth
- 1 1/2 cups Arborio rice (or Carnaroli rice)
- to taste salt
- to taste pepper
- 1 tablespoon parsley chopped
- 1 tablespoon thyme leaves fresh
- 2 tablespoons pine nuts
- 1 lemon zest
Instructions
- Divide the asparagus tips from the stems. Cut the stems into small chunks and chop the onion.
- Heat the broth in a saucepan and bring to a gentle simmer.
- Heat the olive oil in a large pot. Gently cook the asparagus tips for 3-4 minutes, and set them aside.
- In the same pot, add the onion and sauté for 2-3 minutes, until golden. Add the rice to the pot, and let it toast for 1 minute.
- Turn the heat down to medium-low and add the wine. Keep stirring until the wine has evaporated.
- Add the chopped asparagus stems, then start adding the vegetable broth one or two ladle-full at a time.
- Continue stirring and wait for the rice to absorb most of the broth before adding more.
- Once the rice is cooked, adjust with salt and pepper, add parsley and thyme, then cover for 3 minutes.
- Serve topped with asparagus tips, fresh thyme, spring onions, and pine nuts.
Notes
This dish is rich and creamy without any butter, perfect for welcoming spring!