Main dishes
Leave a comment

Lemon Asparagus Risotto

Vegan Lemon Asparagus Risotto Risotto to me is a super indulgent meal, perfect for a rainy Saturday afternoon, enjoyed with a glass of white wine. I am definitely a risotto-fan, although I have to admit I’ve never made one myself. Don’t ask me why.

After I grabbed some green asparagus at the supermarket, I thought about what to make with it and risotto seemed like a good idea! 🙂 After a quick online search for recipes, I found one that sounded good and tried it. Here is my slightly modified version of it.

Vegan Lemon Asparagus Risotto Vegan Lemon Asparagus Risotto Vegan Lemon Asparagus Risotto Vegan Lemon Asparagus Risotto

For help with size conversions, click here.

Ingredients:

  • 15 – 20 green asparagus spears, trimmed and chopped into 1-inch pieces
  • 2 tbsp olive oil
  • 0.5 medium onion
  • 1 shallot
  • 1 clove garlic
  • 250 g risotto rice
  • 0.5 cup (125 ml) white wine
  • 2 tbsp lemon juice
  • 1 tbsp lemon zest
  • 5 cups (1 L) vegetable stock
  • Sea salt & pepper
  • 0.25 cup nutritional yeast
  • 1 tbsp fresh thyme leaves
  • 6 dried tomatoes (in oil)

Instructions:

  1. Bring a pot of water to a boil. Add the asparagus spears and blanch for about two minutes, until they are tender but still have some crunch. Drain under cold water and set aside.
  2. Dice shallot & onion and chop garlic. Heat olive oil in a large saucepan on medium heat. Then add the shallots and onions and cook for a few minutes, until the onions are getting soft, but not brown. Add the garlic and cook for another two minutes, stirring frequently.
  3. Add the rice and let it cook while stirring constantly, for about two minutes. Lower the heat to medium-low. Add the white wine, lemon juice, and lemon zest. Stirring frequently, cook until the white wine has been absorbed.
  4. Add a cup of stock to the pan and cook until the stock has been absorbed. Continue adding stock in 1-cup amounts, stirring each time until the stock is absorbed. When the rice is tender, stir in the nutritional yeast and thyme, and salt & pepper to taste.
  5. Cut dried tomatoes into little pieces.
  6. Stir the blanched asparagus & tomatoes into the rice and heat through. Enjoy!
Lemon Asparagus Risotto
Serves 4
Creamy vegan risotto with green asparagus and dried tomatoes.
Write a review
Print
Ingredients
  1. 15 - 20 green asparagus spears, trimmed and chopped into 1-inch pieces
  2. 2 tbsp olive oil
  3. 0.5 medium onion
  4. 1 shallot
  5. 1 clove garlic
  6. 250 g risotto rice
  7. 0.5 cup (125 ml) white wine
  8. 2 tbsp lemon juice
  9. 1 tbsp lemon zest
  10. 5 cups (1 L) vegetable stock
  11. Sea salt & pepper
  12. 0.25 cup nutritional yeast
  13. 1 tbsp fresh thyme leaves
  14. 6 dried tomatoes (in oil)
Instructions
  1. Bring a pot of water to a boil. Add the asparagus spears and blanch for about two minutes, until they are tender but still have some crunch. Drain under cold water and set aside.
  2. Dice shallot & onion and chop garlic. Heat olive oil in a large saucepan on medium heat. Then add the shallots and onions and cook for a few minutes, until the onions are getting soft, but not brown. Add the garlic and cook for another two minutes, stirring frequently.
  3. Add the rice and let it cook while stirring constantly, for about two minutes. Lower the heat to medium-low. Add the white wine, lemon juice, and lemon zest. Stirring frequently, cook until the white wine has been absorbed.
  4. Add a cup of stock to the pan and cook until the stock has been absorbed. Continue adding stock in 1-cup amounts, stirring each time until the stock is absorbed. When the rice is tender, stir in the nutritional yeast and thyme, and salt & pepper to taste.
  5. Cut dried tomatoes into little pieces.
  6. Stir the blanched asparagus & tomatoes into the rice and heat through. Enjoy!
Adapted from Food 52
Adapted from Food 52
Our Vegan Revolution http://www.ourveganrevolution.com/

 

Zutaten:

  • 15 – 20 Stangen grüner Spargel, die unteren Enden geschält, etwa 2 cm gekürzt, und in Stücke von etwa 3 cm geschnitten
  • 2 EL Olivenöl
  • 0.5 mittelgroße Zwiebel
  • 1 Schallotte
  • 1 Knoblauchzehe
  • 250 g Risotto-Reis
  • 125 ml Weißwein
  • 2 EL Zitronensaft
  • 1 EL Zitronenschale (gerieben)
  • 1 L Gemüsebrühe
  • Meersalz & Pfeffer
  • 16 g Hefeflocken
  • 1 EL frischer Thymian
  • 6 getrocknete Tomaten (in Öl)

Zubereitung:

  1. Einen Topf Wasser zum Kochen bringen. Spargel hinzugeben und für 2 Minuten blanchieren, bis er bissfest ist. Abgießen, mit kaltem Wasser abschrecken und beiseite stellen.
  2. Schallotte, Knoblauch & Zwiebel hacken. Olivenöl in einer großen Pfanne auf mittlerer Stufe erhitzen. Dann Schallotte & Zwiebel hineingeben und für ein paar Minuten erhitzen, bis sie weich, aber nicht braun, werden. Knoblauch hinzufügen und weitere 2 Minuten unter häufigem Rühren braten.
  3. Reis hinzufügen und unter Rühren für etwa 2 Minuten anbraten. Herd auf niedrige- mittlere Stufe stellen. Weißwein, Zitronensaft & -schale beigeben. Unter häufigem Rühren weiter kochen, bis der Weißwein aufgesogen ist.
  4. Etwa 250 ml der Gemüsebrühe dazu geben und kochen, bis sie absorbiert ist. Weiterhin in 250 ml-Schritten Brühe hinzugeben und unter Rühren einkochen. Wenn der Reis weich ist, Hefeflocken und Thymian unterrühren und mit Salz & Pfeffer abschmecken.
  5. Getrocknete Tomaten in kleine Stücke schneiden.
  6. Spargel & Tomaten unter den Reis heben und erwärmen. Guten Appetit!

Leave a Reply

Your email address will not be published. Required fields are marked *