Ingredients

3 cups low-sodium vegetable broth

3 cups water

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

1 lemon, thinly sliced into rounds

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

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 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. Cook, turning occasionally, until crisp-tender and charred in places, about 4 minutes. Transfer to a cutting board. Repeat with remaining asparagus.

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

Step 4: Remove skillet from heat. Add chopped onion and shallots to the skillet and stir a few times; they will char quickly. Add olive oil and stir to coat.

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

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

Step 7: Pour 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. Cook, stirring, until the broth is absorbed. Continue adding broth a few ladles at a time as it is absorbed, stirring frequently, until rice is al dente, about 25 minutes.

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

Step 10: To make the vegan Parmesan topping, pulse cashews, nutritional yeast, garlic powder, onion powder, and a pinch of salt in a food processor until finely chopped and combined. Taste and add more salt if needed.

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

Step 12: Serve topped with charred lemon slices, reserved asparagus tips, and sprinkled with more vegan Parmesan. Enjoy warm.

Tips & Variations

For extra richness, stir in a splash of coconut cream or a dollop of plant-based yogurt before serving.

Swap asparagus with zucchini or green beans if preferred.

If you don’t have a food processor, finely chop cashews with a knife and mix well with nutritional yeast and seasonings.

Use fresh lemon juice for the best bright flavor, but bottled can work in a pinch.

FAQs

Can I use frozen asparagus in this recipe?

Fresh asparagus works best for charring and texture, but if using frozen, thaw and pat dry well before cooking to avoid excess moisture.

Is arborio rice necessary for risotto?

Yes, arborio rice’s high starch content creates risotto’s creamy texture. Short-grain rice varieties like carnaroli or vialone nano can be used as alternatives.