Vegan Lemon Asparagus Risotto by Tess Masters - Massel

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced garlic (6 cloves)
• 1 1/2 cups finely chopped leeks (white part only)
• 1 teaspoon Celtic sea salt plus more to taste
• 1/2 cup finely chopped green onions
• 1/2 cup diced celery (about 4 ribs)
• 16 cups vegetable broth
• 6 cups arborio rice
• 6 cups asparagus cut into 1-inch pieces (3 bunches)
• 2 cups vegan cheese
• 1/3 cup fresh lemon juice plus more to taste
• 1 tablespoon finely grated lemon zest plus more to taste
• 1/2 cup finely chopped flat-leaf parsley
• 1/2 cup finely chopped fresh mint
• 1/8 teaspoon freshly ground black pepper