Springy DOUBLE (Green & White) Asparagus Risotto, vegan

Spring has sprunggg! Hold onto your hats because asparagus season is here and this asparagus risotto is about to blow your mind. It's creamy, it's comforting, it's bursting with the vibrant hues of green and white asparagus. And might I just point out it's utterly elegant?

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Warning: This recipe might just make you fall head over heels with asparagus (if you haven't already!).

I confess, I am a true asparagus fan(atic). I mean, how could I not be one living smack dab in Schwetzingen, THE German Asparagus Town?

While Schwetzingen might not be the only asparagus champion in Germany, they do take their veggie love seriously here! There's even a statue right on the marketplace dedicated to this springy goodness – now isn't that true asparagus devotion? Plus, check out the town's website for all the juicy deets on asparagus.

So, it's springtiiiime, my friends, asparagus season is in full swing! Can we just get a round of applause for that? (Wait, do veggies even get applause? I mean, they totally should because they deserve ALL the love)

There are tons of ways to enjoy asparagus, like the classic German combo of white asparagus with a creamy sauce. So delish.

But today we're talking risotto.

Why This Asparagus Risotto Is Soooo Good

We're talking asparagus risotto that is basically SPRING ON A PLATE.

Imagine a heap (yes, a HEAP) of both vibrant green and elegant white asparagus. 'Cause why settle for one when you can have both? (Double the asparagus, double the yum!) But if you're more into one color over the other, no biggie, pick your fav! You do you, boo!

Now, let's chat about that coconut oil situation. What's the deal with that, you ask? Well, using coconut oil is totally optional. You could easily swap it out for some olive oil or rapeseed oil if that's more your vibe. (Yep, I'd be cool with that!)

But. If you are open for a tiny adventure, do give coconut oil a whirl. It will add that extra OOMPH to this dish. Trust me on this one.

And now for the zing! A squeeze of lemon juice and a sprinkle of zest brighten things up, always. (Like the sparkling sunshine ray on a rainy spring day. - How's that for a cute little rhyme?)

Oh, and don't even get me started on the crunchy walnuts we sprinkle on top. Creamy rice meets happy crispy nut clusters – need I say more?

Perfect Pairing & Final Verdict

Personally, I'd suggest a side salad for some extra freshness and/or some hearty veggie patties for a complete meal. And - why not? - a crisp white wine (alcohol-free can be a great choice). #MatchMadeInItalianFoodieHeaven

In a nutshell (or in a risotto pot? ;), this dish is creamy, springy, and oh-so-comforting, yet it somehow manages to feel fancy at the same time. It's like the perfect date night meal, whether you're cozying up in your fav sweatpants or glamming up – pick whatever makes you feel gorgeous.

What's more - speaking as a self-proclaimed Asparagus Ambassador (representing from Schwetzingen and all!) -, this recipe is the ultimate ode to a glorious spring veggie.

So: Whip up a batch of this lovely asparagus risotto and welcome spring in style!

🍽 Recipe

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Springy DOUBLE (Green & White) Asparagus Risotto, vegan

This spring-on-a-plate asparagus risotto is packed with vibrant green & white asparagus, Oh-so creamy; comfort food that feels fancy.

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: asparagus, dinner, gluten-free, lunch, vegan

Servings: 4

Equipment

• Vegetable peeler

Ingredients

Metric - US Customary

• 1 yellow onion
• 3 tablespoons coconut oil divided (or olive oil)
• 500 g white asparagus*
• 500 g green asparagus*
• 300 g risotto rice
• 4 tablespoons dry white wine optional (you can use alcohol-free)
• 1 to 1.2 liters vegetable broth
• 4-6 tablespoons nutritional yeast
• Salt
• Pepper
• 1 lemon zest and juice
• ½ bunch basil leaves washed and chopped

Topping

• Handful of chopped walnuts
• Some basil leaves for decoration optional

Instructions

• Peel the onion and finely chop it.
• Wash the asparagus, remove the woody ends, and peel the lower parts of the white asparagus stalks (an economy/vegetable peeler works best). Chop all asparagus stalks into bite-size pieces.
• In a large pan, heat 2 tablespoons of coconut oil (or olive oil) and fry the onion until translucent (without coloring).
• Add the rice and cook for 3-4 minutes (it will sizzle), stirring continuously.
• Pour in the wine and keep stirring. You can omit this step if you’re not using wine.
• Add the nutritional yeast to the vegetable broth and combine well; it's easiest using a whisk.
• Reduce the heat to low, and add the vegetable broth to the rice a ladle at a time, stirring continuously. Wait for the rice to soak it all up before adding the next ladleful.
• Add the asparagus pieces to the rice with the second or third ladle of vegetable broth.
• Continue until you’ve used all or almost all the stock. You might need just 1 liter of stock, so check the rice in between – it’s done when it’s soft but still a little al dente.
• Turn off the heat, and add chopped basil, lemon juice and zest, and 1 tablespoon of coconut oil (or olive oil).
• Season with salt and pepper, taste test, and adjust according to your taste.
• Serve topped with basil leaves and chopped walnuts.

Notes

• You can swap green asparagus for white and vice versa, just use whichever you prefer or have available.

Tempted to try this double asparagus risotto recipe? Or are you leaning towards a solo star – white or green?

Wishing you planty of delicious and springy delights,
Ramona

Psst ... you'll also like this cream of white White Asparagus Soup and the Virgin Rhubarb Piña Colada.

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