Why we love pollinators!

Risotto is the ultimate dinner party food – it is elegant, delicious, easy to master, and can easily be adapted to suit most diets (it’s naturally gluten-free, and this version is completely vegan!). This recipe has a Spring flair with the addition of fresh asparagus and Meyer lemon. This recipe uses Prosecco instead of white wine which is traditionally used in risotto to make it extra special and celebratory.


  • 1 bunch asparagus, trimmed and cut into 1” pieces (about 3 cups)
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 ¼ cup Arborio rice, rinsed and drained
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper, plus more for serving
  • ¾ cup Prosecco (or other dry sparkling wine, such as Champagne)
  • 4 cups vegetable stock, warmed
  • ½ cup Forager Project Organic Parmesan (plus more for serving)
  • 1 teaspoon Meyer lemon zest (from 1 medium Meyer lemon)



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