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.
Prep Time: 15 minutes
Cook Time: 35 minutes
Serving Size: 4 servings
In a large pot of well salted water, cook asparagus for 4 minutes, or until bright green and crisp tender. Strain well and set aside.
In a medium saucepan over medium heat, heat olive oil. Add onions and cook, stirring occasionally, for 4-5 minutes, or until translucent. Add garlic and Arborio rice, and cook, stirring frequently for 1-2 more minutes.
Add the prosecco and simmer for 3 minutes, or until most of the liquid has been absorbed. Add the warmed vegetable stock, about ¾ cup (or approximately 2 ladles) at a time, stirring very frequently while waiting for the stock to be absorbed before adding more. This process should take between 23-27 minutes. The rice should taste creamy and tender, yet pleasingly al dente. Remove from heat.
Add the cooked asparagus, Forager Project Organic Parmesan and Meyer lemon zest to the risotto. Spoon risotto into individual serving bowls, and top with additional Parmesan and ground black pepper, if desired. Serve hot.
Recipe developed by Lauren Kretzer, a vegan chef and wellness professional.
Michele L. Seattle, WA
Judy H. Marblehead, MA