Vegan Risotto with Asparagus and Lemon

Ingredients

• 1 cup arborio rice
• 1 bunch asparagus
• 1 medium onion
• 3 cloves garlic
• 4 cups vegetable broth
• 1 medium lemon
• 1 cup nutritional yeast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon fresh parsley
• 1 unit vegetable peeler

Instructions

1. 1

   Prepare the asparagus by trimming the tough ends and cutting the spears into 1-inch pieces. Set aside.

2. 2

   In a medium saucepan, heat 4 cups of vegetable broth over low heat. Keep it warm but not boiling.

3. 3

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent.

4. 4

   Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

5. 5

   Stir in 1 cup of arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.

6. 6

   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. This process should take about 18-20 minutes.

7. 7

   After about 10 minutes of cooking, add the asparagus pieces to the risotto and continue stirring and adding broth until the rice is creamy and al dente.

8. 8

   Once the rice is cooked, remove the skillet from heat. Stir in 1 cup of nutritional yeast, the juice of 1 lemon, and season with 1 teaspoon of salt and 1 teaspoon of black pepper.

9. 9

   Serve the risotto warm, garnished with fresh parsley and lemon zest for an extra burst of flavor.