Vegan Asparagus Risotto

Name: Vegan Asparagus Risotto
Ingredients: 6 Tbsp. Earth Balance buttery spread, divided; ¼ cup Sliced shallots; 2 Tbsp. Minced garlic; 1½ cups Arborio rice (or another short-grain, high-starch rice like Carnaroli, Valencia, or Kokuho); 8 oz. Sliced button mushrooms (substitute Shiitake, Oyster, Crimini, or Chanterelles if desired); 1 cup Dry white wine; 6 cups Hot vegetable stock, salted to taste; ⅓ cup Vegan “Parmesan Cheese” substitute (more to garnish); 1 Tbsp. Grated lemon zest; 2 cups Young asparagus, tips reserved and stalks sliced diagonally about ¼ inch long; ⅓ cup Chopped fresh chives; Kosher/Sea salt and freshly ground black pepper; Fresh lemon juice, to taste; Fresh chopped parsley, for garnish

rollinoats.com

Learn how to make this tasty vegan dish that is perfect for the spring season! This vegan asparagus risotto has a nice hint of lemon flavor.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rollinoats.com.

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Ingredients

6 Tbsp. Earth Balance buttery spread, divided
¼ cup Sliced shallots
2 Tbsp. Minced garlic
1½ cups Arborio rice (or another short-grain, high-starch rice like Carnaroli, Valencia, or Kokuho)
8 oz. Sliced button mushrooms (substitute Shiitake, Oyster, Crimini, or Chanterelles if desired)
1 cup Dry white wine
6 cups Hot vegetable stock, salted to taste
⅓ cup Vegan “Parmesan Cheese” substitute (more to garnish)
1 Tbsp. Grated lemon zest
2 cups Young asparagus, tips reserved and stalks sliced diagonally about ¼ inch long
⅓ cup Chopped fresh chives
Kosher/Sea salt and freshly ground black pepper
Fresh lemon juice, to taste
Fresh chopped parsley, for garnish