This creamy vegan risotto with asparagus, peas, and edamame makes the perfect quick and easy lunch or dinner recipe for spring! It’s healthy, satisfying, naturally gluten-free, and so delicious!
A simple creamy vegan risotto is one of those meals I could literally enjoy every day and at any time! It’s not only easy to make but also so versatile as you can really play around with the add-ins and flavors! That being said, if you vary the vegetables and spices, you’ll always have another risotto variation so it never gets boring! Furthermore, I should not forget to mention that this might be also a great way to use up leftover pantry staples!
Risotto with Aspargus, peas and edamame
One thing I love about springtime is definitely the asparagus season! So I have usually a bunch of asparagus in my fridge during this time. If you’re not a fan of asparagus yet, I highly recommend reading the blog post for my vegan hollandaise sauce recipe. In that post, I talked about the health benefits of asparagus because it’s a real nutrient-rich superfood while being low in calories and carbs!
Next to asparagus, I have also added peas for slightly sweetness and edamame for more protein. I really love this combination but as mentioned before you can really use any vegetables, legumes, beans, chickpeas, or even tofu. My favorite alternative in this creamy vegan risotto is broccoli but whatever you have in your pantry, fridge, or freezer will do!
Vegan parmesan cheese
The traditional Classic Italian Risotto is usually topped off with a lot of Parmesan cheese, but I use my homemade vegan parmesan for a healthier option! However, you can also use just nutritional yeast flakes to add a cheesy flavor. Otherwise, keep it simple and finish your risotto off with only sea salt, black pepper, and parsley or other fresh herbs.
… But now let me show you how to make the perfect vegan risotto basic recipe!
How to make Vegan Risotto
Step 1: Making the flavorful base
The perfect vegan risotto generally starts with the flavorful base: fresh onions and garlic are sautéed in a good quality oil, such as olive oil. I prefer yellow onions but basically, any will do, such as shallots, purple onions, or green onions. Just be sure to use plenty of them as there’s no meat and dairy butter in this vegan risotto so the flavor comes just from sautéed onions and garlic.
Step 2: Cooking Risotto
Next, add the rice and toast it for a minute. Then deglaze the pan with a bit of white wine. You can skip the wine as desired but it will add more flavor. Now start adding broth a cup at a time, stirring often. This helps the rice starches release to give risotto its wonderful creaminess. Continue this process, adding broth and stirring, until the rice is tender. If your risotto looks dry, just add a bit more stock or water to desired consistency.
Step 3: Sauté the asparagus while you cook the risotto
In the meantime, heat the vegan butter (or oil) in a skillet or pan. Add the asparagus and sauté for 4 to 5 minutes, or until tender. Season with salt and pepper to taste. If using pine nuts for the topping, toast them in a separate pan until slightly golden-brown. Then set aside.
Step 4: Season, Garnish, and Serve!
Once the risotto is almost done cooking, add in the peas and edamame. Season with salt, pepper, and vegan parmesan cheese or nutritional yeast to taste. Serve your creamy vegan risotto with sautéed asparagus. Garnish with toasted pine nuts, fresh parsley, and a squeeze of lime or lemon juice for freshness as desired. Enjoy!
This Creamy Vegan Asparagus Risotto is:
- Dairy-free (lactose-free)
- Easy to make
- Loaded with veggies
- Perfect for an entree, side dish or main course for lunch or dinner!
More fantastic vegan risotto recipes you’ll surely love:
- Creamy Vegan Tomato Risotto
- Zucchini and Corn Risotto
- Creamy Mushroom Risotto
- Vegan Pumpkin Risotto
- Risotto allo Zafferano
If you try this Vegan Risotto with Asparagus and Peas, please leave me a comment below sharing how you liked this recipe! And if you take a photo of your dish and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka, so I won’t miss your post! Happy cooking!
Risotto with Asparagus and Peas (Vegan, GF)Author:
- 1-2 tbsp (1 tbsp) olive oil
- 1 onion diced
- 3 garlic cloves minced
- 1 ½ cups (300 g) Arborio rice or short-grain rice
- ⅓ cup (80 g) white wine or sub more vegetable broth
- 4 cups (960 ml) vegetable broth or more as needed
Asparagus & Peas
- 2 tbsp vegan butter or oil
- 1 bunch asparagus chopped into 1-inch pieces
- 1 cup (150 g) peas thawed
- 1 cup (150 g) edamame optional
- ⅓ cup (45 g) vegan parmesan or nutritional yeast flakes, optional
- salt and pepper to taste
To garnish (optional)
- 4-5 tbsp pine nuts
- fresh parsley or other herbs
- fresh lime or lemon juice
- In a saucepan heat the vegetable broth to a light simmer. Cover and keep it warm for the time you're cooking the risotto.
- In a large pot (or dutch oven), heat the olive oil over medium heat. Add the onions and sauté for 2-3 minutes, until translucent. Then add the garlic and sauté for another minute until fragrant.
- Add the Arborio rice and toast for 1-2 minutes while stirring. Add in the white wine to deglaze the pan and bring to a simmer. Cook until all the liquid is absorbed.
- Now add one cup of the vegetable broth. Stirring often, allow the rice to cook until the broth is almost absorbed. Continue this process, adding broth and stirring, one cup at a time until the rice is tender, about 30 minutes, or to desired consistency. (If your risotto looks dry, just add a bit more stock or water as needed. If you like your risotto even creamier, you can also add a little dairy-free cream to refine it.)
- In the meantime, heat the vegan butter (or oil) in a skillet or pan. Add the asparagus and sauté for 4-5 minutes, or until tender. Season with salt and pepper to taste.
- In a separate small pan, toast the pine nuts for a minute, or until slightly golden-brown. Set aside.
- Once the risotto is almost done cooking, add in the peas and edamame, until warmed through. Season with salt, pepper, and vegan parmesan cheese or nutritional yeast (if using) to taste.
- Serve the risotto with asparagus and garnish with toasted pine nuts, fresh parsley, and a squeeze of lime or lemon juice as desired. Enjoy!
- Instead of asparagus, you can sub other vegetables, such as broccoli florets, or use only peas. If you don’t want to sauté them, make sure to add the vegetables toward the end of cooking to assure a slightly firm, al dente result.
- Please read my blog post for more suggestions, helpful tips, and step-by-step photos!
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. More info here. Thank you for supporting biancazapatka.com!
Disclosure for affiliate links with asterisk (*):
This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.
Leave a Reply