Vegan Charred Lemon-Asparagus Risotto
Craving ultimate comfort or looking to impress your vegan sweetheart on date night? Perhaps you have an abundance of fresh asparagus waiting to be showcased? Look no further—this quick and straightforward recipe is tailored just for you. While similar to regular risotto, it's made extra-special and vegan-friendly with the addition of vegan butter and a delightful homemade "Parm" topping crafted from cashews.If you're new to making risotto, here are some helpful tips: Patience is key! The repetitive process of gradually ladling broth into your skillet is crucial for achieving creamy risotto, so resist the urge to dump it all in at once. Choosing the right rice is equally important—Arborio is commonly used, but plump, short- to medium-grain alternatives will also yield excellent results. And last but not least, don't skip the Parm topping; it adds incredible flavor and crunch to this dish (and honestly, any Italian-inspired recipe, vegan or not).Not a fan of cashews? As a vegan, that can be challenging, considering their prominence in some favorite recipes like cashew cream Alfredo or chipotle "queso" dip. However, fear not, as the Parm topping can be adapted with various nuts. Almonds make a great alternative, and you can also try walnuts or pecans (just be cautious not to over-pulse them, as they are higher in fat and may turn into butter quickly). The topping recipe is easily doubled or tripled, so why not make some extra? It pairs wonderfully with everything.
Ingredients
RISOTTO
- 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
"PARMESAN" TOPPING & ASSEMBLY
- 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
Instructions
RISOTTO
- In a medium pot, combine broth and water. Bring to a low simmer over medium heat. Reduce heat to low.
- 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.
- Add lemon slices to skillet and cook, turning halfway through, until lightly charred, about 2 minutes. Transfer to cutting board with asparagus.
- 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.
- 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.
- Stir rice into onion mixture; season with 1 teaspoon salt. Cook, stirring constantly, until rice is lightly toasted, about 2 minutes.
- Pour lemon juice into rice mixture and bring to a boil. Cook, stirring constantly, until liquid is evaporated, about 1 minute.
- 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.
- Remove a few asparagus tips and set aside for serving. Cut remaining asparagus into 1" pieces.
"PARMESAN" TOPPING
- 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.
- 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.
- Top with lemon slices and reserved asparagus tops. Sprinkle with more vegan Parmesan and serve warm.
Tried this recipe?Let us know how it was!