Vegan Asparagus Risotto

by
Jump to Recipe Print Recipe

This Vegan Asparagus Risotto is creamy, bright, and packed with fresh spring flavor without any dairy. Arborio rice cooks into that dreamy, velvety texture while lemon juice and tender asparagus keep everything light and vibrant. It feels fancy enough for guests, but it’s totally doable on a weeknight in about 30 minutes (especially if you prep first). Stir in vegan parmesan for a rich finish and serve it as a cozy dinner or a meal-prep lunch you’ll actually look forward to. If you’re saving vegan dinner ideas and easy risotto recipes, this one belongs on your board.

table of contents

Time Breakdown

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: About 8 cups (great for 6–8 servings)

Ingredients List

  • 1 small yellow/sweet onion (or 2 small shallots), finely diced
  • 2–3 cloves garlic, minced
  • 1 lb arborio rice (about 2½ cups)
  • 1 tsp dried Italian herb blend
  • ½ cup white wine or broth
  • 5–6 cups vegan chicken broth (or veggie broth), kept warm
  • 1 lb asparagus, trimmed and cut into ½–1 inch pieces
  • ½ cup vegan parmesan (or half batch homemade vegan parm), plus more for topping
  • Salt + black pepper, to taste
  • Juice of 1 large lemon (or 2 small lemons)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large nonstick pot or heavy-bottom pot
  • Wooden spoon or silicone spatula
  • Ladle or measuring cup
  • Knife + cutting board
  • Measuring cups & spoons
  • Citrus juicer (optional)

Step-by-Step Beginner-Friendly Instructions

  1. Prep first: Dice onion/shallots, mince garlic, cut asparagus, and warm the broth. (Risotto goes fast!) 😊
  2. Sauté onion: Heat pot over medium-high. Cook onion 3–4 minutes until translucent.
    • Oil-free option: add a splash of water/broth to deglaze if it sticks.
  3. Add garlic: Stir in garlic and cook 1 minute until fragrant.
  4. Toast rice + herbs: Add arborio rice and stir constantly 1 minute. Add Italian herbs and toast 30 seconds more.
  5. Add wine/broth: Pour in ½ cup wine or broth. Stir until mostly absorbed.
  6. Cook the risotto: Add warm broth ½ cup at a time, stirring often. Let each addition absorb before adding more. Continue 15–20 minutes until rice is chewy but not crunchy. ✨
  7. Add asparagus: Stir in asparagus. Cover 3–4 minutes, then continue adding broth as needed until rice is creamy and asparagus is tender.
  8. Finish: Stir in vegan parmesan + lemon juice. Season with salt/pepper.
    • If too thick: add a splash of broth or non-dairy milk.
  9. Serve: Top with extra vegan parmesan and parsley (optional). 🍋🌿

Pro Tips

  • Warm broth = creamier risotto: Cold broth slows cooking and can turn it gummy.
  • Don’t stop stirring forever: You can pause for 30–60 seconds, but stir often to keep it creamy.
  • Asparagus control: Roast or steam asparagus separately if you want it extra bright and snappy.
  • Meal prep: Risotto thickens in the fridge—reheat with a splash of broth to loosen.

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 bowl42010g72g9g5g4g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Vegan Asparagus Risotto

Creamy, lemony, and packed with fresh spring flavor, this easy Vegan Asparagus Risotto comes together in 30 minutes and makes the perfect plant-based dinner.
Print Recipe Pin Recipe
Course: Dinner, Main
Cuisine: Italian-Inspired, Vegan
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 small yellow onion or 2 small shallots, finely diced
  • 2–3 cloves garlic, minced
  • 1 lb arborio rice (about 2 1/2 cups)
  • 1 tsp dried Italian herb blend
  • 1/2 cup white wine or broth
  • 5–6 cups vegan chicken broth or veggie broth, kept warm
  • 1 lb asparagus, trimmed and cut into 1/2–1 inch pieces
  • 1/2 cup vegan parmesan, plus more for topping
  • Salt and black pepper, to taste
  • Juice of 1 large lemon (or 2 small lemons)

Equipment

  • Large nonstick or heavy-bottom pot
  • Wooden spoon or silicone spatula
  • Ladle or measuring cup
  • knife & cutting board
  • Measuring cups & spoons

Method
 

  1. Warm broth in a small pot and prep onion, garlic, and asparagus. Sauté onion for 3–4 minutes, then add garlic and cook 1 minute more. Stir in arborio rice and toast for 1 minute. Add herbs, then wine or broth and stir until mostly absorbed.
  2. Add warm broth 1/2 cup at a time, stirring often until absorbed. After 10–15 minutes, stir in asparagus and cover for 3–4 minutes. Continue adding broth as needed until rice is creamy and asparagus is tender. Stir in vegan parmesan and lemon juice. Season to taste.
  3. Serve hot, topped with extra vegan parmesan and optional parsley.

Nutrition

Calories: 420kcalCarbohydrates: 72gProtein: 10gFat: 9gFiber: 5gSugar: 4g

Notes

Keep broth warm while cooking for the best texture. Reheat leftovers with a splash of broth or non-dairy milk to revive creaminess.

Tried this recipe?

Let us know how it was!

Conclusion

This Vegan Asparagus Risotto is creamy, lemony, and perfect for spring—simple enough for weeknights but elegant enough for company.