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Creamy asparagus risotto with lemon and mint – a fresh, simple, vegan, and delicious dish for green asparagus fans!
This lemon asparagus risotto makes an excellent lunch or dinner for the whole family. Date night? Serve it as a romantic meal for two! 😉
Even though asparagus is available year-round, spring is the best time and high season for them – making this recipe a popular gluten-free springtime favorite!
It’s quite a simple recipe and very similar to a classic vegan risotto. Only one extra step is needed turning it into a veggie-loaded fresh spring risotto. Sauté the green asparagus in a little olive oil in a skillet (takes only 5 minutes) and add it to the risotto rice at the very end.
This easy cooking method ensures crisp yet tender asparagus! Never add the asparagus at the very beginning to the risotto rice, or you will end up with super soft (too soft) asparagus. If you do prefer them a little softer, feel free to add them with the last ladder of vegetable broth to the risotto.
A generous splash of fresh lemon juice and chopped fresh mint add pure freshness and even more flavor.
Love a super creamy risotto? Add dairy-free cheese! Non-vegans are welcome to use grated Parmesan cheese.
Risotto Rules
What’s very important when making risotto (thank you, Jamie Oliver, for all your knowledge):
- Always add only as much vegetable broth (~1 cup) until the rice is covered! Wait until fully absorbed before adding more.
- Once you added your veggies, herbs, lemon, dairy-free butter, and cheese (optional), take the risotto from the heat, pop on the lid, and let it sit for 2-5 minutes. Makes a huge difference!
How To Make This Asparagus Risotto Recipe
Read through this visual step-by-step guide with lots of extra tips!
The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Risotto: Heat a large pot with one tablespoon of olive oil. Add minced onion and garlic, sauté for 3 minutes until fragrant and translucent. Add arborio rice and sauté for another minute while constantly stirring.
- Deglaze with white wine and wait until fully absorbed—season with a good pinch of salt and pepper.
- Add one cup of hot vegetable broth and let it simmer on medium heat until fully absorbed, stirring occasionally. Repeat until you have used up all vegetable broth (20-25min) – always wait until the vegetable broth has been fully absorbed before adding more.
- Asparagus: In the meantime, snap the rough ends of the asparagus and discard. Cut the lower half of the asparagus into thin slices, the upper half into 2-inch pieces.
- Heat a skillet with one tablespoon of olive oil. Add the asparagus and roast for 5 minutes over medium to high heat. Season with a pinch of salt and pepper and set aside.
- Stir the roasted asparagus, dairy-free butter, fresh mint, and a splash of lemon juice into the risotto. Season with salt and pepper to taste.
- Take it from the heat, close the lid, and let it sit for 2-5 minutes before serving.
Recipe FAQ & Tips
How long does it stay fresh? Leftovers can be stored for up to 3 days in an airtight container in the refrigerator.
Can I prepare this vegan asparagus risotto with other herbs? Sure, if you don’t like mint, omit or replace it with fresh chives, thyme, or parsley.
Do you like your vegan asparagus risotto creamy & more flavorful? Pep it up with a plant-based cheese alternative, nutritional yeast, or this vegan parmesan cheese.
More Asparagus Recipes You’ll Love:
- Vegan Asparagus Pasta Alfredo Style
- Asparagus Carbonara
- Asparagus Cheese Tart
- Asparagus Quiche with Brie Cheese
- Steamed Asparagus with Sauce Hollandaise
- Asparagus Salad with Strawberry Vinaigrette
- Grilled Asparagus
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📖 Recipe
Asparagus Risotto
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Ingredients
- 2 tbsp olive oil
- 1 yellow onion or 2 shallots, minced
- 1 clove garlic minced
- 1 ½ cup (315 g) risotto rice arborio
- 1 cup (240 ml) white wine or martini
- 5 cups (1.2 L) vegetable broth hot
- 1 pound (450 g) green asparagus
- 2 tbsp dairy-free butter or olive oil
- ½ bunch fresh mint chopped
- a splash lemon juice
Instructions
- Risotto: Heat a large pot with one tablespoon of olive oil. Add minced onion and garlic, sauté for 3 minutes until fragrant and translucent. Add risotto rice and sauté for another minute while constantly stirring.
- Deglaze with white wine and wait until fully absorbed. Season with a good pinch of salt and pepper. Add one cup of hot vegetable broth and let it simmer on medium heat until fully absorbed, stirring occasionally. Repeat until you have used up all vegetable broth (20-25min) – always wait until the vegetable broth has been fully absorbed before adding more.
- Asparagus: In the meantime, snap the rough ends of the asparagus and discard. Cut the lower half of the asparagus into thin slices, the upper half into 2-inch pieces.Heat a skillet with one tablespoon of olive oil. Add the asparagus and roast for 5 minutes over medium to high heat. Season with a pinch of salt and pepper and set aside.
- Stir the roasted asparagus, dairy-free butter, fresh mint, and a splash of lemon juice into the risotto. Season with salt and pepper to taste.
- Take it from the heat, close the lid, and let it sit for 2-5 minutes before serving.
Notes
- Cheese: Sere with dairy-free cheese or Parmesan cheese (vegetarian).
- Keeps fresh for 3-4 days if stored in an airtight container in the refrigerator.
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