ASPARAGUS AND LEMON RISOTTO

Ingredients:

• 1 cup Arborio rice

• 2 cups vegetable broth

• 1 bunch of fresh asparagus

• 1 small onion, finely chopped

• 2 cloves of garlic, minced

• 1 lemon (zest and juice)

• 1/2 cup vegan white wine (make sure it's certified vegan)

• 1/4 cup nutritional yeast (optional, for a cheesy flavor)

• 2 tablespoons olive oil

• Salt and pepper to taste

Instructions:

1. Wash and trim the asparagus: Cut off the tough ends of the asparagus and then cut them into small pieces, reserving a few whole tips for garnish.

2. Prepare the broth: Heat the vegetable broth in a saucepan and keep it warm over low heat.

3. Sauté the onion and garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until they are golden and fragrant, about 3-4 minutes.

4. Add the rice: Add the Arborio rice to the skillet and stir to coat it with the oil and aromatics. Cook for 1-2 minutes until the rice grains are lightly toasted.

5. Deglaze with white wine: Pour the white wine into the skillet and stir constantly until it has been completely absorbed.

6. Add the broth: Begin adding the warm vegetable broth, one ladleful at a time, to the rice. Make sure to wait until the broth is absorbed before adding more, and continue this process for about 18-20 minutes, or until the rice is tender but still firm in the center.

7. Cook the asparagus: While the rice is cooking, blanch the asparagus tips in boiling water for about 2 minutes, then drain them and plunge them into ice water to stop the cooking. Set aside for later.

8. Incorporate the final ingredients: Once the rice is almost cooked, add the chopped asparagus pieces to the skillet, along with the lemon zest and juice. Cook for a few more minutes until the asparagus is tender but still crisp and the rice is fully cooked.

9. Finish the risotto: If using nutritional yeast, add it at this point. Stir well until fully incorporated. Taste and adjust the seasoning with salt and pepper as needed.

10.  Serve and enjoy: Serve the risotto hot in individual bowls and garnish with the reserved asparagus tips. Enjoy this delicious and creamy vegan asparagus and lemon risotto!