Vegan asparagus risotto with lemon
We really appreciate a good risotto. And if it’s vegan, of course, even more so!
Our recipe for vegan asparagus risotto is definitely a must-try if you also love risotto and asparagus! If asparagus is less your thing, we can recommend the mushroom risotto. But the pumpkin risotto could also meet your taste.
How to prepare the risotto:
First you make the asparagus broth by peeling the asparagus and cooking 500ml of broth. This takes almost 10 minutes. Then the asparagus should still be al dente. Remove the cooked asparagus from the broth and set aside.
Then peel the shallots and dice them as finely as possible. This is now sweated with a tablespoon of olive oil for 2-3 minutes. Then the risotto rice is added. Sauté this for 2-3 minutes and deglaze with the white wine.
Let the wine boil down while stirring and just before it has evaporated, deglaze with 3-4 tablespoons of the asparagus broth. Boil these again. Just before the liquid has evaporated, add another 3-4 tablespoons of the broth and continue to boil while stirring.
This is repeated until the rice is done. This takes about 25-30 minutes. Just before the end of the cooking time, add the asparagus and the butter. Stir gently so as not to crush the asparagus. Optionally, you can stir in some cashew butter or light almond butter for a particularly creamy asparagus risotto.
The risotto gets a special kick if you put some lemon zest and fresh, chopped parsley over the asparagus risotto before serving. Be sure to try it!
A little hint:
If you don’t have dedicated risotto rice at hand, another round-grain rice will do. For example Sushi rice. Also if you don´t have cashew butter at home. Also almond butter will be a good replacement. But make sure to use the bright one.
Vegan Asparagus Risotto
Ingredients
- 250 gr of asparagus
- 500 ml vegetable broth
- 1-2 shallots
- 1 tbsp olive oil
- 120 ml white wine
- 125 g risotto rice
- ½ tsp cashew butter (optional)
- 20 g vegan butter
- Salt
- pepper
- ½ tsp lemon zest (optional)
Instructions
- Peel the asparagus and cut into bite-sized pieces.
- Cook the asparagus pieces in 500ml vegetable stock for about 10 minutes. The asparagus should still be al dente. Set this aside and add it back at the end.
- While the asparagus is cooking, peel and finely dice the shallots.
- Sweat in olive oil for 2-3 minutes.
- Add the rice and sweat for 2-3 minutes.
- Then deglaze with the white wine and stir. When the wine has almost completely evaporated, add 3-4 tablespoons of the asparagus broth. Continue stirring until the broth has evaporated and repeat until the rice is cooked.
- This takes about 25 minutes. Stir constantly. Just before the rice is cooked, add the asparagus pieces and vegan butter. Stir carefully and, if desired, stir in cashew butter for a particularly creamy risotto.
- Season to taste with salt and pepper and serve garnished with a little lemon zest and parsley, if you like.
