Creamy Asparagus Risotto

Name: Creamy Asparagus Risotto
Cuisine: European, Italian, Mediterranean
Ingredients: 1 bunch (about 400 g) green asparagus; 2 shallots (or 1 onion); 3 garlic cloves; 2-3 bay leaves (for the broth); 3 tbsp olive oil; 1 cup (180 g) arborio rice; 1/4 cup white wine; 2 tbsp vegan butter; black pepper; vegan parmesan (or nutritional yeast)

7 steps

Asparagus is in season and this is my favorite dish to highlight this beautiful spring vegetable 🤤

Updated at: Mon, 06 Nov 2023 12:40:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories526.7 kcal (26%)

Total Fat27.6 g (39%)

Carbs58.6 g (23%)

Sugars3.5 g (4%)

Protein9.2 g (18%)

Sodium88.3 mg (4%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

400ggreen asparagus

3 Tbspolive oil

1 cuparborio rice

¼ cupwhite wine

2 Tbspvegan butter

black pepper

vegan parmesan

or nutritional yeast

Instructions

Step 1

Trim off the ends of the asparagus, chop the middles and cut the tops in half.

Step 2

Use the asparagus ends and other veg scraps to make a broth with some water, salt and bay leaves. Let it simmer for about 30 minutes.

Step 3

Sauté shallots and asparagus middles, then add the garlic and rice. Toast for a few minutes. 

Step 4

Deglaze the pan with white wine and add in broth to cover the rice. Let it simmer, stirring frequently and add in the broth, whenever the rice starts to stick to the pan. Repeat until the rice is al dente.

Step 5

Blanch the asparagus tops in salted water for 1-2 minutes and chill in ice-cold water to stop the cooking.

Step 6

When the risotto is almost ready, add in some vegan butter, the asparagus tops and adjust seasoning.

Step 7

Serve with a drizzle of olive oil and some vegan parmesan. Enjoy!