Vegan Asparagus Risotto - Vegan and Oil-free Recipes
Creamy, bright, and delicious, this easy Vegan Asparagus Risotto is packed with delicious spring flavors like lemon and asparagus.
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Cooking tools:
- Nonstick pot
- Stove
- Spatula
- Wooden spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Ladle
- Citrus press
- Vegan parmesan blender
- Blender
- Grater
- Pot
- Saucepan
- Spoon
- Serving bowl
- Plate
- Mixing bowl
Ingredients
- 1 small yellow or sweet onion (or 2 small shallots), diced finely
- 2-3 cloves garlic, minced
- 1 pound (about 2 ½ cups) arborio rice (see note 2)
- 1 tsp dried Italian herbs blend
- ½ cup white wine or broth (see note 3)
- 5-6 cups vegan chicken broth (see note 4)
- 1 pound asparagus, trimmed and cut into ½” or 1” pieces
- Half batch vegan parmesan or ½ cup store-bought vegan parmesan
- Salt
- pepper
- Juice of 1 large or two small lemons
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