Ingredients

3 cups low-sodium vegetable broth

3 cups water

1 bunch asparagus (about 1 lb.), ends trimmed

1 lemon, thinly sliced into rounds, plus 1/4 cup fresh lemon juice

1/2 large yellow onion, finely chopped

2 large shallots, finely chopped

3 tablespoons extra-virgin olive oil

1 teaspoon kosher salt, plus more as needed

3 cloves garlic, chopped

1 1/2 cups arborio rice

1/2 cup raw, unsalted cashews

1 tablespoon nutritional yeast

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Kosher salt, to taste

2 tablespoons vegan butter or margarine

Freshly ground black pepper, to taste

Instructions

Step 1: In a medium pot, combine the vegetable broth and water. Bring to a low simmer over medium heat, then reduce the heat to low to keep warm.

Step 2: Heat a large straight-sided skillet over medium-high heat until very hot, about 2 minutes. Add half of the asparagus in an even layer and cook, turning a few times, until crisp-tender and charred in places, about 4 minutes. Transfer the charred asparagus to a cutting board. Repeat with the remaining asparagus.

Step 3: Add the lemon slices to the skillet and cook, turning halfway through, until lightly charred, about 2 minutes. Transfer to the cutting board with asparagus.

Step 4: Remove the skillet from the heat. Place the chopped onion and shallots into the skillet and stir a few times—they will char almost immediately. Add the olive oil and stir to coat.

Step 5: Return the skillet to medium heat. Add a pinch of salt and cook, stirring occasionally, until the onion softens, about 2 minutes. Add the chopped garlic and cook, stirring, until fragrant, about 2 minutes.

Step 6: Stir the arborio rice into the onion mixture and season with 1 teaspoon kosher salt. Cook, stirring constantly, until the rice is lightly toasted, about 2 minutes.

Step 7: Pour the fresh lemon juice into the rice mixture and bring to a boil. Cook, stirring constantly, until the liquid evaporates, about 1 minute.

Step 8: Add a few ladles of the warm broth mixture to the skillet and cook, stirring, until the broth is absorbed. Continue adding broth a few ladles at a time as it is absorbed, stirring frequently, until the rice is al dente, about 25 minutes.

Step 9: Remove a few asparagus tips and set them aside for serving. Cut the remaining asparagus into 1-inch pieces.

Step 10: In a food processor, pulse the cashews, nutritional yeast, garlic powder, onion powder, and a pinch of salt until well combined and the cashews are finely chopped. Taste and season with more salt if needed.

Step 11: When the rice is al dente, stir in the vegan butter, chopped asparagus, and 1 tablespoon of the vegan Parmesan topping until the butter melts and the asparagus warms through. Season with salt and freshly ground black pepper to taste.

Step 12: Serve the risotto topped with the charred lemon slices, reserved asparagus tips, and a sprinkle of the remaining vegan Parmesan. Enjoy warm.

Tips & Variations

For extra richness, stir in a splash of coconut cream or unsweetened plant milk at the end of cooking.

If you don’t have a food processor, finely chop the cashews by hand and mix with the nutritional yeast and spices for a rustic topping.

Substitute asparagus with green beans or broccoli florets if preferred, but adjust cooking times accordingly.

Use fresh herbs like basil or parsley to garnish for a bright herbal note.

FAQs

Can I make this risotto without a food processor?

Yes, you can finely chop the cashews by hand and mix them with the nutritional yeast and spices to create the vegan Parmesan topping. The texture will be a little coarser but still delicious.

How do I know when the risotto rice is al dente?

Al dente rice should be tender but still firm to the bite with a slight chew in the center. Taste the rice after about 20 minutes; if it’s soft on the outside but still a bit firm inside, it is ready.