Spring has sprung! Yeay, asparagus season is here and this vegan 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 elegant?
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Warning: This recipe may just make you fall head over heels for asparagus (if you haven't already!).
I confess, I am a true asparagus fan(atic). I mean, how could I not be one living 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, and the town's website highlights all the juicy deets of asparagus.
So, springtiiiime it is; asparagus season is in full swing! And, oh, ah, the many wonderful recipes with asparagus we can enjoy, like this elegant asparagus soup or the classic German combo of white asparagus with gravy. All. So. Delish.
But today, we're here for risotto.
Why This Vegan Asparagus Risotto Is Soooo Good
We're talking vegan asparagus risotto that is basically SPRING ON A PLATE.
Green AND White Asparagus
Imagine a heap (yes, a HEAP) of both vibrant green and elegant white asparagus. 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 (or that's what you have on hand), go with it, the risotto will still be yummy.
Coconut Oil, Really?
Now, let's chat about that coconut oil situation. Using coconut oil is optional, by the way. You could easily swap it out for some olive oil or rapeseed oil if that's more your vibe.
But. If you are open to a tiny adventure, do give coconut oil a try. It will add an extra OOMPH to this dish. Trust me on this one.
Lemon 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?) And we'll be using the juice of a whole lemon, so lots of zing going on here.
Crunchy Walnuts
Walnuts might not be your typical risotto topping, but their nutty tartness goes perfectly with the elegant lightness of asparagus. Don't chop them too small; leave them halved if possible, because 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 works great too!).
In a nutshell (or in a risotto pot? ;), this dish is creamy, springy, and oh-so-comforting, yet somehow fancy at the same time. It's like the perfect date night meal, be it that you're showing up in your fave sweatpants or totally glamming up – this asparagus risotto can handle both.
What's more - speaking as a self-proclaimed Asparagus Ambassador (representing from Schwetzingen, you know) -, this recipe is the ultimate ode to a glorious spring veggie.
So: Whip up a batch of this lovely, gluten-free, uber-delicious vegan asparagus risotto and welcome spring in style!
🍽 Recipe
Green & White Vegan Asparagus Risotto
Equipment
Ingredients
- 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.
I’m always curious. How did it go? Tried this vegan asparagus risotto recipe? I wanna hear all about it. How did you serve it? Did you use both green & white asparagus? Any fun twists? Any flops? Drop the details below because I love a good kitchen win (or a lesson learned).
Wishing you planty of delicious springy delights,
Ramona
More recipes with ASPARAGUS:
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More Yummy Asparagus Recipes
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charlotte diana says
Where I can buy risotto?
Ramona says
Rice suitable for risotto is stocked in Germany at any grocery store. The most popular rice is Arborio. If you can't find it where you live, you can try substituting it for another starchy rice, for example, sushi rice. Thai Jasmine rice works nicely too, although the dish might end up not being as creamy as with Arborio rice.