Vegan Lemon Asparagus Risotto | No Expert with Emily Duncan

Hey children of the ketchup! Today, we're making vegan lemon asparagus risotto. It is deeelish – and no too hard to do (recipe down below).

As you probably know, I usually tend towards a non-dairy life – but I still love creamy, risotto-y dishes. So I figured out how to do it without dairy. And here she is! Beautiful, tangy, salty, and savory.

Besides, I thought I probably owed the planet one after that last video (vegan friends, look away).

Find me on the internet: https://linktr.ee/emilyduncan

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Recipe!

Ingredients:
4 cups veggie stock
2-3 Tbsp "butter" (split)
2 Tbsp olive oil (split)
1/2 cup chopped onions
2 sliced hot green chili peppers (optional)
3 minced garlic cloves
1 cup arborio rice
1/2 cup dry white wine
1 bunch asparagus
1 tsp lemon zest
Heavy squeeze of lemon juice
Salt & pepper to taste
Vegan cheese or nutritional yeast (optional)

Instructions:

Bring 4 (to 5) cups of veggie stock to a simmer in a pot.

Preheat the oven to 400 F.

Add 1 Tbsp each plant butter & olive oil to a pan on medium.
Add your onions (and chili peppers, if using) and cook until onions are translucent. Add garlic and cook for another minute.

Add your cup of arborio rice and sauté for up to 4 minutes, stirring frequently.
Add the 1/2 cup of dry white wine and cooking, stirring occasionally, until the wine is mostly gone.

Ladle in your stock about a half cup at a time and continue stirring and cooking until all the stock has been used up and the rice is fully cooked (a little al dente). Stir frequently but not constantly.

Season with salt and pepper about halfway through cooking.

While the rice cooks, roast your asparagus in the oven with olive oil, salt, and pepper for 15-20 minutes.

At the end of cooking, chop up most of your asparagus into roughly 1-inch pieces, leaving a few nice ones whole. Mix the cut asparagus pieces into your risotto. Finish the risotto with an extra nob of butter, a hefty squeeze of lemon juice, and a tsp of lemon zest – plus nutritional yeast or your favorite non-dairy cheese, if so desired.

Serve on a plate, in a bowl, or however else you like with your saved asparagus spears and a sprinkle of salt and pepper to taste.

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