Vegan Cheesy Lemon Risotto
Ingredients
- 250 g of risotto rice
- 1 onion
- 5 tbsp nutritional yeast
- 350 ml vegetable broth
- 300 ml coconut milk
- 3 cloves of garlic
- 1 tsp black pepper
- Zest and juice of 1 lemon
- 400 g of green asparagus
Toppings
- Peas
- Pine nuts
- Fresh basil
Preparation
Sauté the onion and garlic and add the risotto rice. Briefly fry the rice.
Gradually add the vegetable broth and coconut milk. Keep stirring well. Cook the risotto for about 20 minutes, until the rice is soft.
Finally, add the nutritional yeast, grated lemon zest and lemon juice. Stir well.
Meanwhile, grill the green asparagus with some oil, pepper and salt.
Serve the risotto with the green asparagus, peas, pine nuts and fresh basil.
Notes
This dish is vegan and gluten-free.
Preparation time is approximately 25 minutes.
