Lemon and Asparagus - two delicious and complimentary flavours flavours. They come together beautifully in this creamy yet light risotto.
With a plant based diet, you would think "creamy" dishes would be a thing of the past - but fear not - this risotto will satisfy all your "creamy" cravings without any inflammatory dairy!
serves 3 - 4
This creamy yet light risotto will delight your tastebuds with the fresh touch of citrus and the delightful bite of asparagus. You won't be missing any dairy here! Plus you get cancer fighting vitamin D from the mushrooms, vitamin A and fibre from the asparagus and whole grains from the rice. Healthy, creamy comfort - what's not to love???
In a medium saucepan, bring the stock to a simmer.
In a different, large saucepan, cook onion with olive oil and garlic powder on medium heat until they are tender. Add rice and stir until the edges are translucent. Add in the wine and cook until it is just absorbed.
Begin adding 1/2 a cup of the warm stock at a time to the rice. Stir each 1/2 cup until it is almost absorbed then add the next 1/2 cup.
At about the halfway point of adding the broth, stir in the asparagus and the mushrooms and continue to add the remaining broth one 1/2 cup at a time until the sauce is creamy and the rice is cooked. (You may not use all the broth).
Remove from heat and stir in the nutritional yeast, lemon juice and parsley. Add salt and pepper to taste.