Lemon Asparagus Risotto

Ingredients

• 1 cup arborio rice
• 2 1/4 cups vegetable broth (divided, more if needed)
• 3/4 cup dry white wine ((or more vegetable broth))
• 2 tbsp yellow onion (finely diced)
• 2 cloves garlic (minced)
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 2 tsp fresh thyme (washed and chopped (stem removed))
• 2 tsp lemon zest ((about 1 lemon))
• 8 oz asparagus (trimmed and chopped)
• 1 cup cooked white beans (drained (*optional))
• fresh ground pepper
• fresh thyme
• nutritional yeast (or vegan parmesan)

Instructions

1. 1

   Mince the onion and garlic and set aside.

2. 2

   Trim the ends from the asparagus at their natural breaking point. cut the spears into 1½”/4cm long pieces and set aside as well.*

3. 3

   In a large, heavy bottom pot, heat 2 tbsp of olive oil over medium heat.

4. 4

   Saute the onions for 2 minutes or until semi-translucent. Then add the garlic and saute for another minute. Stir constantly to avoid burning.

5. 5

   Add the arborio rice into the pot and cook for 1 minute stirring constantly until rice becomes translucent on the edges.

6. 6

   Pour the white wine and stir. Take any arborio rice grains stuck to the pot while stirring. Cook for 2 minutes to boil off the alcohol.

7. 7

   Add 1¾ cup/415ml broth (see note) into the pot and season with thyme, salt, and pepper. Bring it to a boil then reduce the heat to very low and simmer for 12 to 14 minutes until the rice absorbs the liquid. Stir regularly to activate the rice's starch.

8. 8

   Turn the heat to low and pour in the remaining ½ cup/65ml of broth (More broth is needed if you feel it's a bit dry). Add the asparagus, lemon zest, and white beans. Simmer for 2 to 3 minutes more, stirring regularly until the asparagus is cooked and tender.

9. 9

   Garnish with a sprinkle of fresh thyme and grated vegetarian parmesan cheese or nutritional yeast. This step is optional.

10. 10

    Serve while hot and the rice still has a bite to it or al dente. (Note)