Easy Vegan Asparagus Risotto

Risotto is one of the few dishes I make more than once a month.  My family loves the dish, and I think it is one of the easiest dishes to make. It’s a win-win situation!  It uses simple ingredients, yet is full of flavor. I love all risotto, but my husband loves mushroom risotto and my daughter adores asparagus risotto. So, I usually end up making asparagus risotto.  Arborio rice is high in starch giving the risotto its very rich flavor. Because of this, you do not need butter or cheese to make risotto! What more could you ask for dinner? IMG_1188I use the dry ends of the asparagus and vegetables to make my vegan broth.IMG_1186   

Easy Vegan Asparagus Risotto
Recipe Type: Main Dishes
Cuisine: Italian
Author: Sanaa
Prep time:
Cook time:
Total time:
Serves: 4-6
Easy vegan risotto main dish
  • 1 pound fresh asparagus
  • 1 medium onion, finely chopped
  • 2 celery stalk chopped
  • 2 carrots, peeled and finely chopped
  • 1 clove garlic, chopped
  • 1 teaspoon turmeric
  • 6 tablespoons olive oil
  • 1 pound Arborio rice
  • salt to taste
  1. Place the chopped onion, the celery, the carrot and the garlic in a bowl.
  2. Wash the asparagus and cut about 2-inch from the bottom. Chop finely and add to the vegetable bowl. Cut the rest of the asparagus into 1-inch long pieces and set aside.
  3. To make vegan broth, heat 4 tablespoons of olive oil in saucepan, add the chopped vegetables and cook over medium heat until golden. Add 10 cups of water, salt and turmeric and bring to a boil. Cook over medium heat for 10 minutes. Remove from the heat and spoon into food processor. Puree into smooth stock. Place colander over deep saucepan and pour the stock. Discard the vegetables and place the saucepan with stalk on the stove. Bring to a boil, turn down the heat and allow the stalk to simmer over very low heat.
  4. In another heavy saucepan, heat the rest of the olive oil, add the rice and stir to coat. Add 1 cup of the stock and stir well. Cook the rice over low to medium heat, stirring often until liquid is absorbed. Add another cup of the warm stalk, cook, stirring often until absorbed. Keep repeating this step until rice is cooked, soft but not mushy. Add warm water if you need more liquid. Add the fresh asparagus, stir and serve.