Creamy Vegan Lemon Asparagus Risotto
Ingredients
- 400g risotto rice
- 50g shallots
- 2 garlic cloves
- 1 lemon (juice & peel)
- 200 ml white wine
- 750-800 ml veggie broth
- 4 tbsp nutritional yeast
- 100g coconut yogurt
- 1 pinch turmeric
- 500g green asparagus
- Salt & pepper to taste
Preparation
Heat 1/2 tbsp canola oil in a large pan. Sauté shallots, garlic and half of the lemon peel until translucent.
Add risotto rice and stir well. Then deglaze the pan with white wine & lemon juice. Turn down heat to medium-high and cook until it has evaporated.
Then add veggie broth, about 1 cup at a time. Wait until it is absorbed/evaporated then add more as needed. Also add a pinch of turmeric for coloring.
In the meantime grill the asparagus in another pan. Season with salt & pepper to taste.
Towards the end when the rice is almost done add coconut yogurt, 4 tbsp of nutritional yeast and the other half of the lemon peel. Stir well and let it cook a few more minutes on medium heat.
Serve & enjoy :)