Creamy, good-tasting risotto suits every season and moreover can be cooked with changing ingredients. In spring and early summer, Asparagus, a great-tasting, wholesome vegetable, will add a special twist to your risotto. Prepare this simple, but all the more delicious dish in no time. With nutritional yeast, your vegan risotto with green asparagus will be flavorful and cheesy, just as we all love it. Add a strawberry dessert and enjoy this lovely meal with a vegan risotto with asparagus so perfectly spring!
A tasty vegan spring risotto
Risotto with green asparagus is one of the dishes I am longing for every year. Because the green asparagus gives the risotto an additional zest to its creaminess and thus that certain something extra! Green asparagus does not need to be peeled, is low in calories and contains many healthy nutrients. In addition, its taste is milder than that of white asparagus. As a result, non-lovers of white asparagus also like to indulge in spring dishes with green asparagus.
Talking about spring: Of course, strawberries definitely belong to spring as well! How about a strawberry tiramisu for dessert? Or with another of my favorite strawberry desserts like strawberry nice cream? Check out my desserts page. Here you will find many more delicious and of course vegan dessert recipes.
Uncomplicated, vegan, yummy
The list of ingredients for this delicious vegan asparagus risotto is perfectly manageable, making cooking accordingly uncomplicated.
After finishing cooking, add the briefly fried green asparagus tips, and the nutritional yeast flakes (the really good ones from Fairment!). Your vegan asparagus risotto is now ready to be served and enjoyed.
Would you like to learn more about cooking risotto and the different types of risotto rice? Have a look at my Saffron Risotto Recipe. For this recipe, I used sage, but there are endless options on ingredients to create your very own, very favorite risotto dish!
This post of the vegan risotto with asparagus contains advertisements for my affiliate partner Fairment. At Fairment online shop, you get a 10 % discount on your purchases with the discount code Rahel10. At the same time, your purchase supports my work as a vegan food blogger.
Vegan Risotto with asparagus
Ingredients
- 1 onion
- 2 garlic clove
- 3 Tbsp olive oil
- 250 g Risotto rice i.e. Vialone, Arborio or Carnaroli
- 250 g green asparagus
- 100 ml vegan white wine
- 500 ml broth
- 2-3 Tbsp yeast flakes
- pepper
- salt
- ½ bunch parsely
Instructions
- If necessary, cut off the tough ends (2-3cm) from the green asparagus. Cut the ends and set them aside. Cut the middle part of the asparagus into 1-2 cm long pieces.
- Peel and halve 1 onion. Peel and finely dice the garlic cloves.
- Finely dice the onion.
- Heat 2 tablespoons of olive oil and sauté the diced onions, finely diced garlic, pieces of asparagus and rice for about 7 minutes. Then deglaze with white wine and let some of the liquid evaporate.
- Gradually add vegetable stock (add about 1/3, let it evaporate, and repeat until used) and cook the risotto while stirring.
- Meanwhile, heat a pan with 1 Tbsp olive oil. Sear the asparagus tips in it and then set them aside.
- Add the yeast flakes to the risotto and season with salt and pepper.
- Garnish and serve the risotto with the fried asparagus tips and optional fresh herbs.
Classic rice varieties for a risotto are Arborio, Carnaroli and Vialone. There are also regional rice varieties and newer varieties such as Baldo’s risotto rice. Rice with the designation “Type”, for example, “Type Arborio”, is mostly not real risotto rice. Sushi rice, jasmine rice, basmati rice, paella rice or parboiled rice are all unsuitable and the result is usually a soggy porridge.
