Lemon Asparagus Risotto


Before going vegan, I had risotto once. It was rolled into a ball, battered and fried. Obviously, I was no stranger to fried food, but I honestly didn’t care for it. I’m not sure what inspired me to try to make one myself, but I’m very glad I did.

Here is the link to the original post: Recipe

Even though I’ve never cooked one before, I’m well aware at my own likes and dislikes. So below is the recipe that I made by tweaking the original.

2 32 oz cartons vegetable broth (I’ve been using Nature’s Promise Organic)
1 cup white wine
3 cups arborio rice (I used Whole Foods’ 365 brand)
1 leek, sliced and rinsed (light green and white parts only)
3 cloves garlic, minces
half medium red onion, chopped
3 scallions, sliced
6-8 baby bella mushrooms, sliced
1 bunch asparagus, cut into 1 inch lengths
1 medium zucchini, quartered length-wise and sliced
1/2 c parsley, chopped coarsely
juice and zest of 1 medium lemon
1 c vegan cheese (I used daiya mozzarella, because that’s what I had) (*optional)
1 heaping tbsp of nutritional yeast (*optional)
2 tbsp olive oil
salt and pepper to taste

-Start by heating the oil in the bottom of a large pot. Add the garlic, red and green onions, as well as the leek and saute for about 5 minutes on medium until translucent.
-Once onions are tender, add the mushrooms and saute another 2 minutes, until they have given up their flavor.
-Reduce heat, add 1/2 cup of the white wine to deglaze the bottom of the pan.
-Add 1 cup of vegetable broth, and stir in all of the rice.
-About every 2 minutes when the liquid is low, add another 1/2 cup of vegetable broth, and stir.
*Make sure you’re scraping the bottom of the pan.
-Rice will double in size at about 20 minutes. At this time, add the zucchini, parsley and asparagus.
-Add last 1/2 cup of white wine, and continue adding 1/2 cups of broth every 2 minutes or so, as you see it running low.
-Various rices will run different times to done. Mine took about 30 minutes, while others take 45 or more. Use the directions on the package to determine.
-Once rice is done, remove from heat and stir in lemon juice, zest, ‘cheese’ and nutritional yeast and stir until cheese melts and everything is incorporated.

Be creative with your garnish. I used a lemon wedge, and some extra parsley and scallion slices.

This entry was posted in Dinner, Risotto. Bookmark the permalink.

1 Response to Lemon Asparagus Risotto

  1. Donna says:

    Sounds delicious! I love Risotto and I’ve been using nutritional yeast for awhile now, I love the way it flavors my food. I use it mixed into bread crumbs whenever I bread anything.


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