Vegan Asparagus Risotto - Vegan
Our Vegan Asparagus Risotto captures the essence of spring with its bright, inviting colors and robust flavors. This risotto, with its tender spears of green asparagus, creamy arborio rice, and a hint of acidity from fresh lemon juice, provides a beautiful and balanced dish that is as nourishing as it is delicious.
Ingrédients
- 1 tablespoon olive oil
- 1 small small onion, finely chopped
- 2 cloves cloves garlic, minced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, warm
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/4 cup nutritional yeast
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
- Add the arborio rice to the skillet, stirring to coat with oil. Cook for 2 minutes until the rice starts to lightly toast.
- Pour in the white wine, stirring constantly, until the wine is mostly absorbed by the rice.
- Add the warm vegetable broth, 1 cup at a time, stirring frequently, waiting until each addition is almost fully absorbed before adding the next.
- When you have 1 cup of broth left to add, mix in the asparagus with the rice.
- Continue adding the last cup of broth and cook until the rice is creamy and the asparagus is tender.
- Remove from heat, and stir in lemon juice, nutritional yeast, salt, and pepper. Adjust seasoning to taste and serve warm.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 49g | Protéines: 8g | Fat: 5g | Sucre: 4g
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