By Paul Köber
Lemon Asparagus Risotto
My favorite risotto this time of the year!
Updated at: Thu, 17 Aug 2023 12:02:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
50
High
Nutrition per serving
Calories580.1 kcal (29%)
Total Fat18.7 g (27%)
Carbs81.6 g (31%)
Sugars4.6 g (5%)
Protein12 g (24%)
Sodium946.4 mg (47%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Optional: Make your own broth with vegetable scraps and some salt.
Step 2
In a pot or pan sauté shallots and asparagus stalks for a couple of minutes. Add the garlic and lemon zest and cook for another 1-2 minutes.
Step 3
Add the rice, when it starts to stick to the bottom of the pan, deglaze with white wine. Add nutritional yeast and lemon juice.
Step 4
Gradually add in vegetable broth as needed. Be careful not to overcook the rice. It should be creamy, but the rice should still have a bite to it.
Step 5
Finally add in the vegan butter and season with salt and pepper to taste.
Step 6
Sauté the asparagus tips seperately as a beautiful topping :)
