.png)
What you'll need
Garlic - 1⁄2 clove
Shallot - 1⁄4
Olive oil - 3⁄4 tsp
Salt & pepper to taste
Risotto rice - 90 grams
White miso paste - 1 1⁄2 tsps
Dry White Wine - 2 tbsps
Lemon zest - 1⁄4 tsp
Low-sodium vegetable stock/broth - 300 milliliters
Lemon juice - 1 1⁄2 tsps
Violife Just Like Parmesan - 1 tbsp
Asparagus - 67 grams
Olive oil - 3⁄4 tsp
Directions
- Preheat your oven to 425ºF and prepare a baking sheet with parchment paper.
- Begin by preparing your ingredients: Peel and finely chop the garlic, peel and dice the shallot, zest the lemon, juice the lemon, and trim the tough ends off the asparagus.
- Spread the asparagus spears onto the prepared baking sheet and drizzle with olive oil. Season with salt and pepper, tossing to coat evenly. Arrange the asparagus in a single layer and roast in the preheated oven until tender, about 20-25 minutes. Once cooked, set the asparagus aside.
- In a large pot over medium heat, heat some oil and add the minced garlic and shallot. Sauté for 2-3 minutes, stirring frequently.
- Add the miso paste to the pot, stirring until the vegetables are coated. Then, add the arborio rice, toasting it for another 1-2 minutes.
- Deglaze the pot with white wine, stirring to combine. Cook until the wine has evaporated, then add the lemon zest, stirring again.
- Pour in 1/2 cup of vegetable broth and stir occasionally until the liquid is absorbed by the rice. Repeat this process with another 1/2 cup of vegetable broth.
- Continue adding vegetable broth and stirring until all the broth is absorbed and the rice is cooked to your desired texture, about 20-30 minutes.
- Cut the roasted asparagus into 1-inch pieces and fold them into the risotto. Stir in the lemon juice and vegan parmesan cheese, if using. Adjust the seasoning to taste with salt, pepper, lemon juice, lemon zest, and vegan parmesan cheese.
Serve the risotto hot, topped with red chili pepper flakes if desired. Enjoy your delicious and zesty lemon and asparagus risotto-inspired dish!
