Description
A vibrant vegan risotto featuring charred lemon slices and asparagus, infused with fresh lemon juice and a homemade cashew-based vegan Parmesan. This creamy and flavorful dish combines tender arborio rice cooked slowly in vegetable broth with crispy charred vegetables for a refreshing springtime meal.
Ingredients
Scale
Broth and Vegetables
- 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
Base and Aromatics
- 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
Vegan Parmesan and Seasonings
- 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
- Prepare Broth: In a medium pot, combine the vegetable broth and water. Bring the mixture to a low simmer over medium heat, then reduce the heat to low to keep it warm throughout the cooking process.
- Char Asparagus: Heat a large straight-sided skillet over medium-high heat until very hot (about 2 minutes). Add half of the asparagus in a single layer and cook, turning occasionally, until the asparagus is crisp-tender and charred in spots, about 4 minutes. Transfer to a cutting board and repeat with the remaining asparagus.
- Char Lemon Slices: Add the lemon slices to the same skillet and cook, turning halfway through, until they are lightly charred, about 2 minutes. Transfer lemon slices to the cutting board with the asparagus.
- Sauté Onion and Shallots: Remove the skillet from the heat and add the chopped onion and shallots, stirring a few times allowing them to char slightly. Add the olive oil and stir to coat.
- Cook Aromatics: Return the skillet to medium heat, sprinkle in a pinch of salt, and cook the onion and shallots, stirring occasionally, until softened, approximately 2 minutes. Add the garlic and cook, stirring until fragrant, about 2 more minutes.
- Toast Rice: Stir the arborio rice into the onion mixture and season with 1 teaspoon of salt. Cook while stirring constantly until the rice is lightly toasted, about 2 minutes.
- Add Lemon Juice: Pour the fresh lemon juice into the rice mixture and bring to a boil. Cook, stirring constantly, until the liquid has evaporated, about 1 minute.
- Cook Risotto: Add a few ladles of warm broth to the skillet and cook, stirring, until the broth is absorbed. Continue adding broth a few ladles at a time, stirring frequently, until the rice is al dente, approximately 25 minutes.
- Prepare Asparagus: Remove a few asparagus tips and set aside for garnishing. Cut the remaining asparagus into 1-inch pieces.
- Make Vegan Parmesan: In a food processor, pulse together cashews, nutritional yeast, garlic powder, onion powder, and a pinch of salt until the mixture is well combined and cashews are finely chopped. Adjust salt to taste.
- Finish Risotto: When the rice is al dente, stir in the vegan butter, chopped asparagus, and 1 tablespoon of the vegan Parmesan mixture until the butter has melted and asparagus is warmed through. Season with salt and freshly ground black pepper.
- Garnish and Serve: Top the risotto with the charred lemon slices and reserved asparagus tips. Sprinkle with additional vegan Parmesan and serve warm.
Notes
- Keep broth warm on low heat throughout cooking to help rice cook evenly.
- Charring the vegetables adds a smoky depth of flavor to the dish.
- You can substitute vegan butter with olive oil if preferred.
- The homemade vegan Parmesan can be stored in an airtight container in the refrigerator for up to one week.
- Stirring the risotto frequently is key to releasing the rice’s starch and achieving a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: vegan risotto, asparagus risotto, lemon risotto, plant-based Italian, vegan Parmesan, spring vegetables
