Vegan Asparagus Risotto

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This rich and creamy vegan asparagus risotto is the perfect meal to welcome spring to your table. It’s so good, you’ll wonder how it can be so mouthwatering delicious without any butter! It’s naturally gluten-free and dairy-free.

Ready for some magic?

This vegan asparagus risotto is incredibly rich and creamy. So many people believe that the creaminess of risotto comes from tons of butter, cream, and cheese.

But all the deliciousness comes from the starch contained in the rice.

This risotto is the perfect dinner for springtime, but it’s also a great dish to cook for your vegan Easter table.

And that’s why choosing the perfect rice will make all the difference (keep reading, and I will tell you exactly which one you need to use).

Close up of vegan asparagus risotto

Asparagus risotto is a classic in Italy. I’ve seen plenty of recipes that include other greens, like peas or broad beans.

But the original version is all about celebrating asparagus and letting its flavor shine throughout the dish.

Two plates filled with asparagus risotto

Ingredients you’ll need

  • Asparagus: Of course! Make sure to use fresh and tender asparagus for the best risotto.
  • Rice: In Italy, we say the best rice for risotto is rice that stays al dente after the mantecatura. This is the resting time needed to reach perfect creaminess before serving the risotto. The two best types of rice for risotto are, without a doubt, Carnairoli and Arborio. If you can’t find them, other options are Roma, S. Andrea, or Vialone Nano. Please, please, please, do not use basmati rice or easy cook long grain rice. Basmati rice is starchy enough, but it won’t hold its shape when cooked like a risotto. Easy cook long-grain rice doesn’t have enough starch and will end up like boiled rice without any creaminess.
  • Vegetable broth: Make sure you use a good quality vegetable broth. Better still, make your own using carrots, greens, celery, onions, garlic, a bit of olive oil, salt, and pepper. Taste the broth to check that is seasoned well, as it will give the risotto its flavor.
  • White wine: Ideally, you want to use a dry wine that isn’t too aromatic.  
  • A white onion
  • Extra virgin olive oil
  • Salt and pepper
  • Spring onions
  • Parsley and fresh thyme: If you don’t have fresh thyme, the zest of one lemon works just as well.
  • Pine nuts (optional)

Also check out more Healthy Rice Recipes You’ll Love!

Top view of all ingredients needed to make asparagus risotto

How to make vegan asparagus risotto

Risotto isn’t a complicated recipe, and all in all, it takes around 30 minutes to make. But, unlike other recipes, you’ll need to keep a constant eye on it and stir it for 20 minutes to reach the perfect creaminess.

Close up of plate with vegan asparagus risotto
  1. Prep the veggies. First of all, divide the asparagus tips from the stems. And cut the stems into small chunks. The smaller, the better. Here I made small circles. Then chop the onion. Heat the vegetable broth in a saucepan, and let it simmer gently. The broth needs to simmer for the whole duration. This helps to maintain the rice at the same temperature throughout the cooking. Using cold broth will stop the rice from cooking in just 20 minutes.
  2. Roast the asparagus tips. To limit the use of pots and pans, we’ll start by adding extra virgin olive oil to a pot. Gently cook the asparagus tips for 3-4 minutes, and set them aside. We will use them as toppings for later. In the same pot, add the onion and sauté for 2-3 minutes.
  1. Toast the rice. Add the rice to the pot, and let it toast for 1 minute, constantly stirring to prevent the rice from sticking to the pot and burning. This is one of the most important steps to get risotto instead of a dish that resembles boiled rice. 

Toasting allows the rice to slowly release the starch throughout the cooking process. If you skip this step, the rice grains won’t keep their shape and will break

Turn the heat down to medium-low and add the wine. Keep stirring until the wine has evaporated.

  1. Cook the rice. Now it’s time to cook the rice. Set a timer to 20 minutes. Add the asparagus stems cut into small pieces, then start adding the vegetable broth one or two ladle-full at a time. Keep stirring and wait for the rice to absorb most of the broth before adding more. Continue doing this until the rice is cooked. Please remember that each rice variety will absorb the broth differently, so you might need a bit more or a little less, depending on the rice you are using. 

Let the rice rest After 20 minutes, try the rice to make sure it’s cooked. Adjust with a bit of salt and pepper if needed, add some chopped parsley and fresh thyme, and stir well. Make sure the risotto is not too dry. You want it to be a little loose and sloppy. Creamy, not thick, nor too runny. The idea is that when you plate it, you will be able to flatten it by giving it a little shake. If the risotto is too thick and you have finished the broth, you can add a bit of hot water towards the end. Then cover with a lid and let the asparagus risotto rest for 3 minutes (this is the mantecatura).

For a cheesy flavor, you can add 2 tablespoons of nutritional yeast at this stage, but I find it can overpower the delicate asparagus flavor.

5. Serve. Give it a good final stir and serve, top with the asparagus tips you cooked earlier on, some fresh thyme, a bit of lemon zest, spring onions, and some toasted pine nuts.

Hand putting vegan parmesan on asparagus risotto

Why I love this asparagus risotto

  • It’s creamy and refreshing yet full of flavor.
  • Warm and filling, perfect for the first days of spring.
  • Vegan and gluten-free.

More dinner recipes you’ll love:

Also, check out these 50 Healthy Spring Dinner Ideas!

Close up of asparagus risotto

If you try this vegan asparagus risotto recipe, please leave a comment and a rating and let me know how much you liked it!

Close up of creamy vegan asparagus risotto
5 from 2 votes
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Vegan Asparagus Risotto

This rich and creamy vegan asparagus risotto is the perfect meal to welcome spring to your table. It's so good, you'll wonder how it can be so mouthwatering delicious without any butter! It's naturally gluten-free and dairy-free.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 434kcal
Author: Sara Trezzi

Ingredients

  • 1 bunch asparagus - (20 to 30)
  • 1 onion - chopped
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup white wine
  • 5 cups vegetable broth - (see note 2 and 3)
  • 1 1/2 cup Arborio rice - (or Cairnaroli rice)
  • salt and pepper to taste

Toppings

  • 2 spring onions
  • 1 tablespoon chopped parsley
  • 1 tablespoon fresh thyme leaves - (see note 6)
  • 2 tablespoons pine nuts
  • 1 lemon - zest

Instructions

  • Divide the asparagus tips from the stems. Cut the stems into small chunks and chop the onion.
  • Heat the broth in a saucepan and bring to a gentle simmer.
  • Heat the olive oil in a large pot. Gently cook the asparagus tips for 3-4 minutes, and set them aside.
  • In the same pot, add the onion and sauté for 2-3 minutes, until golden. Add the rice to the pot, and let it toast for 1 minute, constantly stirring to prevent the rice from sticking to the pot and burning. Turn the heat down to medium-low and add the wine. Keep stirring until the wine has evaporated.
  • Now it's time to cook the rice. Set a timer to 20 minutes. Add the chopped asparagus stems, then start adding the vegetable broth one or two ladle-full at a time. Keep stirring and wait for the rice to absorb most of the broth before adding more. Continue doing this until the rice is cooked.
  • Adjust with a bit of salt and pepper, add some chopped parsley and fresh thyme, and stir well (note 5).
  • Cover with a lid and let the asparagus risotto rest for 3 minutes. Then give it a good final stir.
  • Serve in individual plates, topped with the asparagus tips, some fresh thyme, spring onions, and pine nuts. Vegan parmesan is optional!

Notes

1. Rice: Please make sure you use Cairnairoli rice or Arborio rice (or any other variety for risotto, like vialone nano for example). Basmati rice or long grain rice won’t make a creamy risotto.
2. Broth: Make sure the broth is seasoned. The broth needs to simmer for the whole cooking time. This helps to maintain the rice at the same temperature throughout the cooking. Using cold broth will stop the rice from cooking in just 20 minutes.
3. Broth absorption: Each rice will absorb the broth differently, so you might need a bit more or a little less, depending on the rice you are using. If you run out of birth, simply finish cooking using some hot tap water.
4. Toast the rice: Toasting allows the rice to slowly release the starch throughout the cooking process. If you skip this step, the rice grains won’t keep their shape and will break.
5. Final risotto consistency: Make sure the risotto is a little loose and sloppy. Creamy, not thick, nor too runny. The idea is that when you plate it, you will be able to flatten it by giving it a little shake.

Nutrition

Calories: 434kcal | Carbohydrates: 73g | Protein: 9g | Fat: 11g | Sugar: 6g

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