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Creamy Vegan Asparagus Risotto

VeganEveryDay's picture
  Vegan butter 2 Ounce (I Used Earth Balance But I Talked About Substitutes In The Video)
  Finely minced onion 1
  Asparagus 1 Bunch (100 gm)
  Minced garlic 2 Clove (10 gm)
  Arborio rice 1 1⁄2 Cup (24 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Vegetable broth/Water/ better than chicken bouillon with water 8 Cup (128 tbs)
  Nutritional yeast 1⁄3 Cup (5.33 tbs)

Place broth in a large sauce pot and keep over low heat. and use a ladle to add liquids.
• Steam your asparagus and when cutting separate the tips then cut the rest into about 1” pieces
• Heat a sauté pan over medium high heat. Add vegan butter and sauté the onion until soft and translucent. Add garlic and sauté about 2 minutes. Stir in rice and sauté about 5 minutes.
• Add wine and let slowly cook down a couple minutes. Add your first ladle of veggie broth to the pan. Keep stirring continuously, adding a ladle at a time when the previous ladle of liquid cooks off.
• About more than half way through your liquids add the lower part of your asparagus spears and continue to add more liquid
• Once it gets close to the desired consistency add the spear tips and stir.
• After about 25 minutes. you want it to be soft, but still firm. Stir in the nutritional yeast and fresh cracked pepper.
• Note: if you only use water add some salt but if you use broth I think there’s enough salt in the broth

Recipe Summary

Difficulty Level: 
Are you searching for some delicious vegan recipe for your lunch or dinner - well, here is one special risotto recipe which uses vegan products along with fresh and crispy asparagus. It's simple but filled with nutrition. Follow the chef and prepare yourself.

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