VEGAN Lemon Risotto with Asparagus

Rich and creamy, even without the cream and butter


6 cups Vegetable Stock

1 tablespoon extra-virgin olive oil

3 tablespoons of vegan butter

1 medium onion, chopped

1 1/2 cups Arborio rice

1/2 cup dry white wine

1 teaspoon rated lemon zest and 2 tablespoons juice from 1 large lemon

6 large sage leaves, minced

2 tablespoons minced fresh parsley leaves

1 pound of roasted asparagus

2 tablespoons of fresh cilantro, chopped


  1. Bring the vegetable stock to a simmer in a medium saucepan. Keep it warm over low heat.
  2. Heat the oil and 2 tablespoons of vegan butter in a pot. Add the onion and saute over medium heat until translucent, about 5 minutes. Stir the rice and cook for 1 minute. Add the wine and cook just until the alcohol aroma fades, 1 to 2 minutes.
  3. Continue adding stock in 1/2 cup increments, stirring, until the rice is creamy and soft but still a bit al dente, about 10 minutes more. (Add hot water if you run out of stock.) Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1 to 2 minutes more.
  4. Remove pot from the heat and stir in the remaining 1 tablespoon of vegan butter. Add salt and pepper. Add the roasted asparagus and cilantro to the pot. Serve and enjoy! Top with a pinch of nutritional yeast!!

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