This dish is bright and elegant, but it has all of the creamy comfort and heft you expect from a traditional risotto. If it's your first vegan risotto, you'll be amazed at how authentic it is -- and how little you miss the dairy. SUBSCRIBE TO FOOD52 ►► http://bit.ly/2f1wNmqINGREDIENTS (Serves 4)1 bunch of asparagus spears (15 to 20), trimmed and chopped into 1 1/2-inch pieces2 tablespoons olive oil1 shallot, diced1 cup onion, diced1 clove garlic, minced1 cup arborio rice1/2 cup white wine2 tablespoons lemon juice1 tablespoon lemon zest5 cups low-sodium vegetable stock (you may not use it all, but have it handy anyway)Sea salt and black pepper, to taste1/4 cup nutritional yeast1 tablespoon fresh thyme leavesFULL RECIPE HERE ►►https://f52.co/2l66OwVCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, F52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
