Vegan Risotto with asparagus
Good-tasting, creamy risotto suits every season and can be cooked with changing ingredients. In spring and early summer, Asparagus, a great-tasting, wholesome vegetable, will add a special zest to your risotto. Prepare this simple, but all the more delicious dish in no time. With yeast flakes, your vegan risotto with green asparagus will be flavorful and cheesy, just as we all love it. Add a strawberry dessert and enjoy a lovely meal so perfectly spring!
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.
Tried this recipe?Let us know how it was!