Vegan Risotto with Asparagus and Lemon

Ingredients

• 1 cup Arborio Rice
• 5 cups Vegetable Broth
• 1 pound 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

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 1-inch 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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