Vegan Roasted Asparagus Lemon Risotto Recipe

/ Vegan Recipes / By

This Vegan Roasted Asparagus Lemon Risotto is a creamy and satisfying dish that highlights the fresh flavors of roasted asparagus and zesty lemon. Perfect for a weeknight dinner or a special occasion, this vegan recipe is sure to impress.

The risotto is made using arborio rice, which creates a rich and creamy texture without the need for dairy. The addition of roasted asparagus adds a delightful crunch and vibrant color, making this dish both delicious and visually appealing.

Delicious Vegan Risotto with Asparagus and Lemon

A bowl of creamy vegan risotto with roasted asparagus and lemon, garnished with parsley, on a rustic table.

This risotto features creamy arborio rice cooked slowly with vegetable broth, finished with roasted asparagus and a hint of lemon for brightness. The recipe takes about 40 minutes from start to finish and serves 4 people.

Ingredients

  • 1 cup arborio rice
  • 4 cups vegetable broth
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 bunch asparagus trimmed and cut into 2-inch pieces
  • 1 lemon zested and juiced
  • Salt and pepper to taste
  • Fresh parsley chopped for garnish

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Roast the Asparagus: Toss the asparagus pieces with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
  3. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent (about 3-4 minutes).
  4. Cook the Rice: Add the arborio rice to the pot, stirring to coat the grains with oil. Cook for 1-2 minutes until the rice is slightly toasted.
  5. Add Broth Gradually: Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente (about 18-20 minutes).
  6. Finish the Risotto: Stir in the roasted asparagus, lemon zest, and lemon juice. Season with salt and pepper to taste.
  7. Serve: Spoon the risotto into bowls and garnish with fresh parsley. Serve warm.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 320kcal
  • Fat: 7g
  • Protein: 8g
  • Carbohydrates: 56g

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