Name: Vegan Charred Lemon-Asparagus Risotto
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 3 c. low-sodium vegetable broth -; 3 c. water -; 1 bunch asparagus (about 1 lb.), ends trimmed -; 1 lemon, thinly sliced into rounds, plus 1/4 c. fresh lemon juice -; 1/2 large yellow onion, finely chopped -; 2 large shallots, finely chopped -; 3 tbsp. extra-virgin olive oil -; 1 tsp. kosher salt, plus more -; 3 cloves garlic, chopped -; 1 1/2 c. arborio rice -; 1/2 c. raw, unsalted cashews -; 1 tbsp. nutritional yeast -; 1/4 tsp. garlic powder -; 1/4 tsp. onion powder -; Kosher salt -; 2 tbsp. vegan butter or margarine -; Freshly ground black pepper -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Charred Lemon-Asparagus Risotto

1. 3 c. low-sodium vegetable broth -

2. 3 c. water -

3. 1 bunch asparagus (about 1 lb.), ends trimmed -

4. 1 lemon, thinly sliced into rounds, plus 1/4 c. fresh lemon juice -

5. 1/2 large yellow onion, finely chopped -

6. 2 large shallots, finely chopped -

7. 3 tbsp. extra-virgin olive oil -

8. 1 tsp. kosher salt, plus more -

9. 3 cloves garlic, chopped -

10. 1 1/2 c. arborio rice -

11. 1/2 c. raw, unsalted cashews -

12. 1 tbsp. nutritional yeast -

13. 1/4 tsp. garlic powder -

14. 1/4 tsp. onion powder -

15. Kosher salt -

16. 2 tbsp. vegan butter or margarine -

17. Freshly ground black pepper -

How to cook deliciously - Vegan Charred Lemon-Asparagus Risotto

1. Stage

In a medium pot, combine broth and water. Bring to a low simmer over medium heat. Reduce heat to low.

2. Stage

Meanwhile, heat a large straight-sided skillet over medium-high heat until very hot, about 2 minutes. Add half of asparagus in an even layer and cook, turning a few times, until crisp-tender and charred in places, about 4 minutes. Transfer charred asparagus to a cutting board. Repeat with remaining asparagus.

3. Stage

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

4. Stage

Remove skillet from heat. Place onion and shallot in skillet and stir a few times (they will char almost immediately). Add oil and stir to coat.

5. Stage

Return skillet to medium heat. Add a pinch of salt and cook, stirring occasionally, until onion is softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes.

6. Stage

Stir rice into onion mixture; season with 1 teaspoon salt. Cook, stirring constantly, until rice is lightly toasted, about 2 minutes.

7. Stage

Pour lemon juice into rice mixture and bring to a boil. Cook, stirring constantly, until liquid is evaporated, about 1 minute.

8. Stage

Add a few ladles of warm broth mixture to skillet and cook, stirring, until broth is absorbed. Continue to cook, adding a few ladles of broth as it's absorbed and stirring frequently, until rice is al dente, about 25 minutes.

9. Stage

Remove a few asparagus tips and set aside for serving. Cut remaining asparagus into 1" pieces.

10. Stage

In a food processor, pulse cashews, nutritional yeast, garlic powder, onion powder, and a pinch of salt until well combined and cashews are finely chopped; season with salt, if needed.

11. Stage

When rice is al dente, stir in butter, asparagus, and 1 tablespoon vegan Parmesan until butter is melted and asparagus is warmed through; season with salt and pepper.

12. Stage

Top with lemon slices and reserved asparagus tops. Sprinkle with more vegan Parmesan and serve warm.