Vegan Asparagus Risotto

I’m all about Spring. The redbuds, dogwoods and tulips are making the world beautiful, and inside my refrigerator, I have spindly seasonal stalks of asparagus waiting for something delicious to happen to them. Like this Vegan Asparagus Risotto. Lemon zest weaves through creamy grains of arborio rice and tender yet crunchy bits of asparagus. Rosemary adds a soupçon of je ne sais quoi. Or maybe it’s the white wine? Anyway, what it boils down to is, this is what heaven in a bowl would taste like. Making a risotto is simple enough, but making the perfect risotto – now that’s an art. And it’s an art worth mastering, because when a risotto is perfectly made, it rewards you with rice that’s al dente yet creamy, and an overall texture that, according to some, is like a wave, and according to others, flows like molten lava. You see? When a food inspires poetry, you know it’s not just food to fill your stomach; it’s food to appreciate. If you love a delicious and healthy risotto, be sure to also check out this low-carb cauliflower risotto and this healthful vegan spinach risotto.

How to make the best vegan asparagus risotto

Making a good risotto starts with buying the right kind of rice. Arborio is the most commonly used variety. It’s a medium grain rice that’s starchy, which makes it a good choice for a dish like risotto. Because when cooked with a liquid, the rice will release its starch, creating a creamy cocoon to suspend itself in. For that starch to be released, you need to toast your rice but not brown it. You also need to add the water in small installments, stirring and mixing after each addition, and checking to see how “done” your rice is. So when you’re making a risotto, the first rule would be to make sure you keep everything handy or, better still, prepped. If you’re looking for a dish to make while you catch up with email, do the dishes and finish up weeding, you probably should save the risotto recipe for another day. Check to get new recipe updates by email.

There aren’t too many ingredients in a risotto, so building up flavor with everything you add is really important. This begins with a great vegetable stock. Make sure your stock is at a rolling boil and you are not adding it cold to the risotto. Besides the lemon zest and white wine, another flavor element in this risotto is rosemary (fresh is great, dry works too). I sub the traditional cream with cashew cream, and I stir in some vegan cashew parmesan for a knockout finishing touch.

What to serve with the asparagus risotto

I love to serve this risotto with roasted beets or with these turmeric roasted root vegetables. You can also serve this Vegan Asparagus Risotto with a big, green salad. I hope you are looking forward to two days of weekend fun and beautiful weather, wherever you are. If you make this recipe, be sure to let me know in the comments below or by taking a photo and posting it to Instagram with the tag @holycowvegan. I love to hear from you!