Creamy asparagus risotto with lemon and mint - a fresh, simple, vegan, and delicious dish for green asparagus fans!
- 2 tbsp olive oil
- 1 yellow onion or 2 shallots, minced
- 1 clove garlic minced
- 1 ½ cup risotto rice arborio
- 1 cup white wine or martini
- 5 cups vegetable broth hot
- 1 pound green asparagus
- 2 tbsp dairy-free butter or olive oil
- ½ bunch fresh mint chopped
- a splash lemon juice
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.
- 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.
Calories: 449kcal | Carbohydrates: 72g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 1228mg | Potassium: 376mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1505IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 6mg