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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 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 434kcal
Author: Sara @ Gathering Dreams


  • 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


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


  • 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!


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.


Calories: 434kcal | Carbohydrates: 73g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 1182mg | Potassium: 408mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1714IU | Vitamin C: 15mg | Calcium: 58mg | Iron: 7mg