Easy Vegan Asparagus Risotto

Asparagus risotto cooked in a large skillet

Print Recipe

5 from 10 votes

Course: main course, side dish

Cuisine: Italian

Keyword: corn-free, gluten-free, nut-fee, plant based, soy-free, sugar-free, vegan, wheat-free

Servings: main course servings

Calories: 323kcal

Author: Judy DeLorenzo

Equipment

12-inch skillet with lid
2 large-sized bowls
fine-mesh strainer

Ingredients

1-1/2 cups Arborio rice, such as Lundberg Family Farms brand
4 cups vegetable broth, preferably the Asparagus End Broth from my cookbook
1 pound asparagus
2 Tablespoons olive oil, divided
1/4 cup diced onion
2 garlic cloves, diced small
1/4 teaspoon freshly ground black pepper
1 teaspoon Himalayan sea salt
3/4 cup mead, optional (or white wine, or another 3/4 cup of vegetable broth)
1 lemon, juiced
1 (5.4-ounce) can unsweetened coconut cream, such as Native Forest brand
1/4 cup chopped parsley

Instructions

Put the rice and broth into a large bowl. Whisk briefly to release the starch from the rice. Set a fine-mesh strainer over another bowl and strain the rice, reserving the liquid. Continue with the recipe, but shake the strainer occasionally so all of the liquid drains into the bowl.
Prepare the asparagus. Discard the tough ends or save for making Asparagus End Broth. Cut about 2-inches from each tip, then cut the rest of the spears into 1-inch pieces.
Heat 1 Tablespoon of the oil in a large 12-inch skillet over medium-high heat with a bit of onion. When it begins to gently sizzle, add the remaining onion and cook for 5 minutes or until softened, stirring often.
Add the asparagus (1 and 2-inch pieces), garlic, and seasonings to the pan. Cook, stirring often, for 2 minutes. Scrape everything from the pan into a bowl.
Heat the second tablespoon of oil in the same skillet over medium-high heat. Add the well-drained rice and cook for about 4 minutes, stirring and tossing, until the rice begins to turn golden and release its aroma. Turn up the heat, if necessary, so the rice gently sizzles.
Remove the pan from the heat for a couple of minutes to let it cool down; slowly pour in the mead and scrape the bottom of the skillet with a wooden spoon so any stuck bits are released. Simmer for about 2 minutes or until the mead is almost fully evaporated.
Pour the reserved liquid into the pan and return the cooked vegetables. Give it a stir and put it over medium-high heat. When it just reaches a lively simmer, give it another stir, then shake the pan so the rice spreads out evenly. Cover the pan and adjust the heat to the appropriate low setting so it continues to gently simmer.
Cook the rice for 15 minutes, stirring once midway through. After stirring, give the pan a shake so the rice spreads out evenly, and recover. Do this step quickly so the temperature doesn’t drop.
Add the lemon juice and the coconut cream - then cook uncovered, stirring. Keep tasting so you know when the rice is al dente. The final texture should be creamy and flowing –– not sticky and clumpy. Add more broth or water if necessary to achieve this texture.
Serve on plates, ideally warmed plates, and garnish with parsley.

Notes

Omnivore Variation:

Add grated cheese, such as pecorino Romano or parmesan cheese, to the omnivore’s portion.

Leftover Risotto

If you have leftover risotto, form it into patties. Heat up refined avocado oil in a ceramic nonstick skillet (or seasoned cast iron skillet) over medium-high to high heat with a bit of the rice. When it begins to sizzle, add the patties and cook until both sides are golden brown and crispy. You want the oil to be hot enough so they sizzle, but not burn.

Nutrition