Elevate your dinner table with this Creamy Vegan Risotto with Asparagus, Peas, and Lemon Zest. This elegant dish is a plant-based twist on the classic Italian favorite, featuring tender Arborio rice cooked to perfection in a creamy broth, with vibrant spring vegetables like asparagus and peas adding color and freshness. A hint of lemon zest ties it all together, making this risotto light, zesty, and absolutely delicious.
Perfect for a weeknight dinner or a fancy date night, this recipe is sure to impress with its rich flavor and silky texture—all without any dairy.
Why You’ll Love This Recipe
- Luxuriously Creamy: Achieves a perfect creamy texture without any cream or cheese.
- Packed with Fresh Flavors: Asparagus, peas, and lemon zest bring a bright, vibrant touch.
- Simple Ingredients: Uses pantry staples and fresh produce for an elegant yet easy dish.
- Customizable: Add your favorite vegetables or plant-based proteins to make it your own.
Ingredients
For the Risotto:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional, or substitute with vegetable broth)
- 4 cups vegetable broth, warmed
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen or fresh peas
- 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Optional Garnishes:
- Fresh parsley, chopped
- Vegan Parmesan
- Lemon wedges
Ingredient Breakdown
Arborio Rice
The short-grain rice is essential for risotto, as its high starch content creates the dish’s signature creamy texture.
Asparagus and Peas
These spring vegetables add a pop of color, texture, and nutrients, while complementing the risotto’s rich creaminess.
Lemon Zest
A touch of lemon zest brightens the dish, balancing the richness of the risotto with a citrusy kick.
Instructions
Step 1: Prepare the Vegetables
- Steam or blanch the asparagus pieces for 3-4 minutes until tender-crisp.
- If using frozen peas, rinse them under warm water to defrost. Set the vegetables aside.
Step 2: Sauté the Aromatics
- Heat the olive oil in a large skillet or saucepan over medium heat.
- Add the onion and sauté for 3-4 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
Step 3: Toast the Rice
- Add the Arborio rice to the skillet and stir to coat it in the oil.
- Cook for 1-2 minutes until the rice is slightly translucent around the edges.
Step 4: Add the Liquid Gradually
- Pour in the white wine (if using) and stir until mostly absorbed.
- Add the warmed vegetable broth one ladleful (about 1/2 cup) at a time, stirring frequently. Allow the rice to absorb each addition of broth before adding more.
- Continue this process for about 20-25 minutes, or until the rice is creamy and tender.
Step 5: Incorporate the Vegetables
- Gently stir in the asparagus, peas, nutritional yeast (if using), lemon zest, and lemon juice.
- Cook for 2-3 minutes to heat the vegetables through.
- Season with salt and pepper to taste.
Step 6: Serve
- Spoon the risotto into bowls and garnish with fresh parsley, vegan Parmesan, or additional lemon zest if desired.
- Serve warm and enjoy!
Picture Gallery
Tips and Variations
- Add Protein: Toss in cooked chickpeas, grilled tofu, or seared vegan scallops for a heartier dish.
- Switch the Veggies: Use zucchini, mushrooms, or spinach in place of asparagus and peas.
- Make It Gluten-Free: Arborio rice is naturally gluten-free, so no substitutions are needed.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore the creamy texture.
- Skip the Wine: Replace the white wine with an equal amount of vegetable broth if preferred.
Nutritional Information (Per Serving – 1 Cup)
- Calories: 290
- Protein: 7g
- Carbohydrates: 50g
- Fat: 6g
- Fiber: 4g
- Vitamin C: 30% of the daily value
- Iron: 15% of the daily value
This risotto is a nutrient-rich, balanced meal that’s satisfying and vibrant.
Conclusion
This Creamy Vegan Risotto with Asparagus, Peas, and Lemon Zest is a showstopper of a dish that proves plant-based cooking can be both elegant and comforting. It’s simple enough for a weeknight dinner yet sophisticated enough for entertaining guests.
Give this recipe a try, and let us know how it turned out in the comments below! Share your favorite variations or tips, and don’t forget to tag us on social media with your beautiful bowls of risotto.
Frequently Asked Questions
1. Can I use regular rice instead of Arborio rice?
For the best creamy texture, Arborio rice is recommended. If you don’t have it, use another short-grain rice like Carnaroli or sushi rice, but long-grain rice won’t produce the same results.
2. What if I don’t have nutritional yeast?
You can skip it or replace it with a tablespoon of miso paste for a similar umami flavor.
3. How do I keep the risotto warm?
Risotto is best served immediately, but you can keep it warm over low heat, stirring occasionally and adding a splash of broth to prevent drying out.
4. Can I freeze risotto?
Freezing is not recommended as the texture can become mushy. However, leftovers can be refrigerated for up to 3 days and reheated with extra broth.
5. What pairs well with this risotto?
Serve with a crisp green salad, garlic bread, or roasted vegetables for a complete meal.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.