Description
This Vegan Charred Lemon-Asparagus Risotto is a creamy, zesty dish that combines tender arborio rice with charred asparagus and lemon for a fresh, vibrant flavor. Enhanced with a homemade vegan cashew Parmesan topping, it’s a perfect dairy-free, plant-based comfort meal bursting with bright citrus notes and satisfying textures.
Ingredients
Scale
Broth and Liquids
- 3 cups low-sodium vegetable broth
- 3 cups water
- 1/4 cup fresh lemon juice
Vegetables and Aromatics
- 1 bunch asparagus (about 1 lb.), ends trimmed
- 1 lemon, thinly sliced into rounds
- 1/2 large yellow onion, finely chopped
- 2 large shallots, finely chopped
- 3 cloves garlic, chopped
Grains and Nuts
- 1 1/2 cups arborio rice
- 1/2 cup raw, unsalted cashews
Seasonings and Oils
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, plus more as needed
- 1 tablespoon nutritional yeast
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 tablespoons vegan butter or margarine
- Freshly ground black pepper, to taste
Instructions
- Simmer Broth: In a medium pot, combine the low-sodium vegetable broth and water. Bring to a low simmer over medium heat, then reduce heat to low to keep 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 the asparagus in one even layer and cook, turning occasionally, until crisp-tender and charred in spots, about 4 minutes. Transfer to a cutting board and repeat with remaining asparagus.
- Char Lemon Slices: Add the lemon slices to the hot skillet and cook, turning once halfway through, until lightly charred, approximately 2 minutes. Transfer to the cutting board with the asparagus.
- Sauté Onions and Shallots: Remove the skillet from heat briefly, add finely chopped onion and shallots, and stir a few times—they will char quickly. Add olive oil to coat and return the skillet to medium heat. Sprinkle a pinch of salt and cook, stirring occasionally until onions soften, about 2 minutes.
- Add Garlic: Stir in the chopped garlic and cook, stirring constantly until fragrant, about 2 minutes.
- Toast Rice: Stir the arborio rice into the onion and garlic mixture. Season with 1 teaspoon kosher salt. Cook, stirring constantly, until the rice is lightly toasted and opaque, about 2 minutes.
- Add Lemon Juice: Pour the fresh lemon juice into the skillet and bring to a boil. Stir constantly and cook until the liquid evaporates, about 1 minute.
- Cook Risotto: Add a few ladles of the warm broth mixture to the rice. Stir frequently, allowing the liquid to be absorbed before adding more broth. Continue this process, stirring often, until the rice is al dente and creamy, about 25 minutes.
- Prepare Asparagus: Remove a few asparagus tips and set aside for garnish. Cut the remaining asparagus into 1-inch pieces and keep aside.
- Make Vegan ‘Parmesan’ Topping: In a food processor, pulse the raw cashews, nutritional yeast, garlic powder, onion powder, and a pinch of salt until the cashews are finely chopped and mixture is well combined. Taste and add more salt if needed.
- Finish Risotto: When the rice is al dente, stir in the vegan butter, the cut asparagus pieces, and 1 tablespoon of the vegan Parmesan. Cook until the butter melts and asparagus is warmed through. Adjust salt and freshly ground black pepper to taste.
- Serve: Plate the risotto and top with the charred lemon slices, reserved asparagus tips, and a sprinkle of additional vegan Parmesan. Serve warm and enjoy.
Notes
- Use low-sodium broth to better control the saltiness of the dish.
- Simmering the broth separately and keeping it warm is essential for even cooking of risotto.
- Charred lemon slices add a smoky brightness—do not skip this step.
- The vegan ‘Parmesan’ made with cashews and nutritional yeast provides a delightful nutty flavor and creamy texture without dairy.
- Stir risotto frequently to release the starch and create the creamy texture typical of a well-made risotto.
- For gluten-free, ensure the nutritional yeast and other ingredients do not contain cross-contamination.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: vegan risotto, asparagus risotto, lemon risotto, plant-based dinner, dairy-free risotto, healthy risotto, cashew parmesan
