Vegan Asparagus Risotto
recipe

A creamy and delicious vegan risotto made with fresh asparagus and topped with homemade cashew cream. Perfect for a comforting meal.
Preparation Time: 40 minutes
Serving Size: 4 servings
Ingredients:
- 1 cup risotto rice
- 1 onion
- 2 garlic cloves
- 4 cups vegetable broth (made from bouillon)
- 7 oz fresh asparagus
- 1/2 cup white wine (optional)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Cashew Cream:
- 1/2 cup raw cashews
- 1/2 cup water
- 1 tablespoon lemon juice
- Pinch of salt
Instructions:
1. Soak cashews in water for at least 2 hours or overnight. Rinse and drain.
2. Prepare the cashew cream: Blend soaked cashews, water, lemon juice, and salt in a blender until smooth. Set aside.
3. Peel and chop the onion and garlic. Cut asparagus into small pieces.
4. Heat olive oil in a large skillet. Add onion and garlic, sauté until soft.
5. Add risotto rice and cook for a few minutes until slightly translucent.
6. Pour in the wine (if using) and stir until it evaporates.
7. Add vegetable broth one ladle at a time, stirring constantly and waiting for the liquid to be mostly absorbed before adding more.
8. When rice is al dente (about 15-20 minutes), add asparagus and stir.
9. Remove risotto from heat and stir in cashew cream. Season with salt and pepper.
10. Serve immediately, garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 320
Protein: 8g
Carbohydrates: 50g
Fat: 12g
Fiber: 4g
Sugar: 2g

Reviews: 4.14 (820 reviews) ★★★★★ share