Craving something super comforting? Want to impress a vegan sweetheart next date night? Have a bounty of springy asparagus you want to showcase? This quick and simple recipe is for you. It’s not that different from regular risotto but is made extra-special (and vegan-friendly) with vegan butter and a to-die-for homemade “Parm” topping made of cashews.
If you’ve never made risotto before, here are some tips: First off, be patient! The step outlining the repetitive ladling of broth into your skillet is important to getting creamy risotto, so don’t skip it and dump it all in at once. Another way to guarantee rich risotto is to choose the right rice: Arborio is the most commonly available risotto rice, but other plump, short- to medium-grain options will work too. Our final tip: Don’t skip that Parm topping; it adds superb flavor and crunch to this (and TBH to any Italian-inspired recipe, vegan or not).
Not a fan of cashews? Tough times as a vegan—cashews are featured in some of our favorite vegan recipes, like our cashew cream Alfredo or our chipotle “queso” dip. Lucky for you, though, the Parm here works with a variety of nuts. We’re partial to almonds as an alternative, but try out walnuts or pecans too (just be wary not to pulse them too much, since they're fattier and will turn into butter faster). The topping recipe doubles or triples well too, so do yourself a favor and make extra. It goes fantastic on everything.
Made this? Let us know how it went in the comments below.
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Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
50 mins
Ingredients
Risotto
3c.
low-sodium vegetable broth
3c.
water
1
bunch asparagus (about 1 lb.), ends trimmed
1
lemon, thinly sliced into rounds, plus 1/4 c. fresh lemon juice
1/2
large yellow onion, finely chopped
2
large shallots, finely chopped
3tbsp.
extra-virgin olive oil
1tsp.
kosher salt, plus more
3
cloves garlic, chopped
11/2c.
arborio rice
"Parmesan" Topping & Assembly
1/2c.
raw, unsalted cashews
1tbsp.
nutritional yeast
1/4tsp.
garlic powder
1/4tsp.
onion powder
Kosher salt
2tbsp.
vegan butter or margarine
Freshly ground black pepper
Directions
Risotto
Step 1In a medium pot, combine broth and water. Bring to a low simmer over medium heat. Reduce heat to low.
Step 2Meanwhile, heat a large straight-sided skillet over medium-high heat until very hot, about 2 minutes. Add half of asparagus in an even layer and cook, turning a few times, until crisp-tender and charred in places, about 4 minutes. Transfer charred asparagus to a cutting board. Repeat with remaining asparagus.
Step 3Add lemon slices to skillet and cook, turning halfway through, until lightly charred, about 2 minutes. Transfer to cutting board with asparagus.
Step 4Remove skillet from heat. Place onion and shallot in skillet and stir a few times (they will char almost immediately). Add oil and stir to coat.
Step 5Return skillet to medium heat. Add a pinch of salt and cook, stirring occasionally, until onion is softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes.
Step 6Stir rice into onion mixture; season with 1 teaspoon salt. Cook, stirring constantly, until rice is lightly toasted, about 2 minutes.
Step 7Pour lemon juice into rice mixture and bring to a boil. Cook, stirring constantly, until liquid is evaporated, about 1 minute.
Step 8Add a few ladles of warm broth mixture to skillet and cook, stirring, until broth is absorbed. Continue to cook, adding a few ladles of broth as it's absorbed and stirring frequently, until rice is al dente, about 25 minutes.
Step 9Remove a few asparagus tips and set aside for serving. Cut remaining asparagus into 1" pieces.
"Parmesan" Topping
Step 1In a food processor, pulse cashews, nutritional yeast, garlic powder, onion powder, and a pinch of salt until well combined and cashews are finely chopped; season with salt, if needed.
Step 2When rice is al dente, stir in butter, asparagus, and 1 tablespoon vegan Parmesan until butter is melted and asparagus is warmed through; season with salt and pepper.
Step 3Top with lemon slices and reserved asparagus tops. Sprinkle with more vegan Parmesan and serve warm.
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Camille Lowder is the digital food producer at Delish, otherwise known as our resident queen of recipe galleries. Previously, she attended the Natural Gourmet Institute for culinary school and worked at/managed a number of New York restaurants. She loves anything vegan, foods masquerading as other foods (hello, cauliflower), and a well-used Oxford comma.
