Creamy Vegan Asparagus Risotto That Screams Spring Freshness

This Vegan Asparagus Risotto is creamy, quick, and packed with seasonal freshness. A delightful meal for any occasion.

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Prep Time 10

Cook Time 20

Resting Time 3

Total Time 33

Servings: 4 servings

Course: Dinner

Cuisine: Italian, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Risotto

1 bunch Asparagus Freshness and vibrant flavor; optional to swap with peas or green beans for variation.
1 medium Onion Provides sweetness and depth in flavor; use shallots if preferred.
2 tablespoons Extra Virgin Olive Oil Adds richness and enhances flavors; can be substituted with plant-based butter.
0.5 cup White Wine Incorporates acidity and depth; use vegetable broth for a non-alcoholic version.
4 cups Vegetable Broth Essential for cooking rice; ensure warm throughout cooking.
1 cup Arborio Rice Creates creamy texture; substitute with Carnaroli rice for a different texture.
to taste Salt Enhances all flavors.
to taste Pepper Enhances all flavors.

For the Garnish

3 stalks Spring Onions Fresh garnish adding a mild onion flavor; can replace with chives.
0.25 cup Chopped Parsley Brightness and fresh herb flavor; substitute with basil for a different element.
1 tablespoon Fresh Thyme Leaves Aromatic and earthy flavor; use dried thyme if fresh isn’t available.
0.25 cup Pine Nuts Adds crunch and nuttiness; swap with toasted sunflower seeds.
1 tablespoon Lemon Zest Brightness and aromatic freshness to finish the dish.

Equipment

Saucepan
large pot
ladle

Method

Preparation

Wash the asparagus and cut it into two parts: separate the tips from the stems and slice the stems into small pieces.
In a saucepan, pour in the vegetable broth and bring it to a gentle simmer over medium heat.
In a large pot, heat the olive oil and sauté the asparagus tips for 3-4 minutes until bright green and tender-crisp.
Add chopped onion to the same pot and sauté for 2-3 minutes until golden and translucent.
Add Arborio rice to the onions and stir constantly for 1 minute to toast slightly.
Pour in the white wine and let it cook for 2-3 minutes until fully evaporated.
Gradually add the warm vegetable broth to the rice, one ladle at a time, stirring continuously for about 20 minutes.
After about 15 minutes, stir in the chopped asparagus stems, season with salt and pepper, and add chopped parsley and thyme leaves.
Once the rice is al dente and creamy, remove from heat, cover, and let it sit for about 3 minutes.
Serve in bowls and top each portion with the sautéed asparagus tips, spring onions, thyme leaves, and toasted pine nuts.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 500mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat gently often to retain creaminess.

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