Vegan Charred Lemon-Asparagus Risotto Recipe

Introduction

This Vegan Charred Lemon-Asparagus Risotto is a bright and creamy dish perfect for springtime. Combining the smoky flavor of charred asparagus and lemon with the richness of a classic risotto, it’s both comforting and refreshing.

Ingredients

• 3 cups low-sodium vegetable broth
• 3 cups water
• 1 bunch asparagus (about 1 lb.), ends trimmed
• 1 lemon, thinly sliced into rounds, plus 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 to taste
• 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

1. Step 1: In a medium pot, combine the vegetable broth and water. Bring to a low simmer over medium heat, then reduce the heat to low to keep warm.
2. 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 and cook, turning occasionally, until crisp-tender and charred in spots, about 4 minutes. Transfer to a cutting board. Repeat with the remaining asparagus.
3. Step 3: Add the lemon slices to the hot skillet and cook, turning once halfway through, until lightly charred, about 2 minutes. Transfer to the cutting board with the asparagus.
4. Step 4: Remove the skillet from heat. Add the chopped onion and shallots to the skillet and stir a few times—they will char almost immediately. Add the olive oil and stir to coat.
5. Step 5: Return the skillet to medium heat. Add a pinch of salt and cook, stirring occasionally, until the onions soften, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 2 minutes.
6. Step 6: Stir the arborio rice into the onion mixture and season with 1 teaspoon kosher salt. Cook, stirring constantly, until the rice is lightly toasted, about 2 minutes.
7. Step 7: Pour the fresh lemon juice into the rice mixture and bring to a boil. Cook, stirring constantly, until the liquid evaporates, about 1 minute.
8. Step 8: Add a few ladles of the warm broth mixture to the skillet and cook, stirring, until the broth is absorbed. Continue adding broth a few ladles at a time, stirring frequently, until the rice is just tender (al dente), about 25 minutes.
9. Step 9: Remove a few asparagus tips and set aside for garnish. Cut the remaining asparagus into 1-inch pieces.
10. Step 10: In a food processor, pulse the cashews, nutritional yeast, garlic powder, onion powder, and a pinch of salt until well combined and the cashews are finely chopped. Taste and add more salt if needed.
11. Step 11: When the rice is al dente, stir in the vegan butter, chopped asparagus, and 1 tablespoon of the vegan “Parmesan” mixture until the butter is melted and the asparagus is warmed through. Season with salt and freshly ground black pepper to taste.
12. Step 12: Serve the risotto topped with the charred lemon slices, reserved asparagus tips, and a sprinkle of the remaining vegan “Parmesan.”

Tips & Variations

• For extra creaminess, stir in a splash of coconut milk or another plant-based cream towards the end of cooking.
• Swap out asparagus for other spring vegetables like peas or green beans if desired.
• Use homemade vegetable broth for a richer flavor.
• If you don’t have a food processor, pulse the cashews finely with a knife and mix thoroughly with the nutritional yeast and spices.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop with a splash of vegetable broth or water to loosen the texture, stirring frequently until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this risotto gluten-free?

Yes, this recipe is naturally gluten-free since it uses arborio rice and no wheat ingredients.

How do I know when risotto is done?

Risotto is done when the rice is tender but still has a slight bite (al dente) and the texture is creamy. It should not be mushy.

Vegan Charred Lemon-Asparagus Risotto Recipe

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★★★★★

4.9 from 67 reviews

This Vegan Charred Lemon-Asparagus Risotto is a creamy, vibrant dish featuring tender asparagus and bright lemon flavors, enhanced by a smoky char from pan-searing. Finished with a vegan Parmesan-style cashew topping, this risotto delivers a rich, dairy-free twist on a classic comfort food, perfect for springtime or any season.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Broth and Vegetables

• 3 cups low-sodium vegetable broth
• 3 cups water
• 1 bunch asparagus (about 1 lb.), ends trimmed
• 1 lemon, thinly sliced into rounds, plus 1/4 cup fresh lemon juice

Aromatics and Base

• 1/2 large yellow onion, finely chopped
• 2 large shallots, finely chopped
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt, plus more to taste
• 3 cloves garlic, chopped

Risotto

• 1 1/2 cups arborio rice

Vegan Parmesan Topping

• 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

1. Prepare Broth: In a medium pot, combine the vegetable broth and water, then bring to a low simmer over medium heat. Once simmering, reduce the heat to low to keep warm throughout the cooking process.
2. Char Asparagus: 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 and cook, turning occasionally, until crisp-tender and charred in spots, approximately 4 minutes. Transfer the charred asparagus to a cutting board. Repeat this process with the remaining asparagus.
3. Char Lemon Slices: Add the lemon slices to the same skillet and cook, turning halfway through, until lightly charred, about 2 minutes. Remove and place on the cutting board with the asparagus.
4. Sauté Aromatics: Remove the skillet from the heat. Add the chopped onion and shallots to the skillet and stir a few times; they will char slightly immediately. Then add the olive oil and stir to coat the vegetables evenly.
5. Cook Aromatics: Return the skillet to medium heat, add a pinch of salt and cook, stirring occasionally, until the onion softens, about 2 minutes. Add the garlic and cook, stirring, until fragrant, approximately 2 minutes more.
6. Toast Rice: Stir the arborio rice into the onion mixture and season with 1 teaspoon kosher salt. Cook, stirring constantly, until the rice is lightly toasted, about 2 minutes.
7. Add Lemon Juice: Pour the fresh lemon juice into the rice mixture, bring it to a boil, and cook while stirring constantly until the liquid has evaporated, about 1 minute.
8. Cook Risotto: Add a few ladles of the warm broth mixture to the skillet and stir continuously until the broth is mostly absorbed. Continue this process, adding broth gradually and stirring frequently, until the rice is al dente and creamy, approximately 25 minutes.
9. Prepare Asparagus for Serving: Remove a few asparagus tips and set them aside for garnish. Chop the remaining asparagus into 1-inch pieces.
10. Make Vegan Parmesan Topping: In a food processor, pulse the raw cashews, nutritional yeast, garlic powder, onion powder, and a pinch of kosher salt until the cashews are finely chopped and well combined. Adjust seasoning with additional salt if needed.
11. Finish Risotto: When the rice is al dente, stir in the vegan butter, chopped asparagus pieces, and 1 tablespoon of the vegan Parmesan topping. Cook until the butter is melted and the asparagus is warmed through. Season to taste with salt and freshly ground black pepper.
12. Serve: Top the risotto with the charred lemon slices and reserved asparagus tips. Sprinkle with more vegan Parmesan topping and serve warm for best flavor.

Notes

• Use low-sodium vegetable broth to control salt levels and enhance flavors.
• Charred lemon slices add a smoky brightness; do not skip this step.
• Be sure to stir the risotto constantly to develop its creamy texture and prevent sticking.
• The vegan Parmesan topping can be made ahead and stored for convenience.
• For extra richness, consider adding a splash of white wine when toasting the rice.
• Adjust salt and pepper seasoning at the end to suit taste preferences.

Keywords: vegan risotto, asparagus risotto, lemon risotto, charred lemon, plant-based dinner, dairy-free risotto, spring recipes