Go Back

Lemon asparagus risotto {vegan recipe}

Alice Grandi (RicetteVegolose)
Preparazione 5 min
Cottura 25 min
Tempo totale 30 min
Porzioni 2


  • 180 g semi-whole ribe rice
  • half a yellow onion
  • 1 bunch wild asparagus about 25
  • 1 organic lemon
  • vegetable broth q.s.
  • 2 tablespoons extra virgin olive oil
  • salt pepper q.s.
  • 1 tablespoon nutritional yeast flakes or almond flour optional


  • Add chopped onion and a small ladle of vegetable broth into an high sided pan. Let simmer over medium heat.
  • Meanwhile wash the asparagus. Cut off woody bottom fourth of asparagus and discard, cut the rest into chunks setting aside the tenderest tips.
  • When the onion is tender and the broth has evaporated, add the rice and toast it over high heat, stirring constantly for about a minute.
  • Now add the asparagus (excluding tips) and a ladle of hot vegetable stock. Season with salt and put the heat to low.
  • Cook the risotto for 20 minutes*, stirring occasionally and adding each time a small ladle of vegetable broth.
  • About two minutes before the end of cooking, add the asparagus tips and a last small ladle of broth. Continue simmering and stirring for 2 minutes, until the broth is almost completely absorbed but the rice is still soft.
  • Turn off the heat and season the risotto with olive oil, juice from half a lemon and 1 tablespoon of nutritional yeast flakes or almond flour. Stir well.
  • Add some freshly ground pepper and lemon zest then serve immediately.


* check the time indicated on your rice packet. The more the rice is whole, the longer it will need to simmer.