Vegan Risotto with Asparagus and Lemon

Ingredients

• 1 cup Arborio Rice
• 5 cups Vegetable Broth
• about 450 g Asparagus
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tablespoons Olive Oil
• 2 tablespoons Lemon Juice
• 1 teaspoon Lemon Zest
• 2 tablespoons Nutritional Yeast
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2Add garlic and cook for 1 minute more.
3. 3Add Arborio rice and cook for 1 minute, stirring constantly.
4. 4Add 1 cup of vegetable broth and stir until absorbed.
5. 5Continue adding broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
6. 6While rice is cooking, trim asparagus and cut into 2.54 cm pieces. Add asparagus during the last 5 minutes of cooking.
7. 7Stir in lemon juice, lemon zest, and nutritional yeast.
8. 8Season with salt and pepper to taste. Serve immediately.

Substitutions

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