A bright, zesty risotto featuring fresh asparagus spears and nutritional yeast for a cheesy flavor.
Hands-free mode with voice commands & timers
No ratings yet
In a medium saucepan, bring the vegetable broth to a low simmer and keep it warm over low heat throughout the cooking process.
Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat; add the shallots and cook until translucent, about 3 minutes.
Add the Arborio rice to the skillet and toast for 2 minutes, stirring constantly until the edges of the grains are translucent.
Pour in the white wine and stir until the liquid is fully absorbed by the rice.
Begin adding the warm broth one ladle at a time, stirring frequently and waiting for the liquid to be mostly absorbed before adding the next ladle.
When about half of the broth remains, stir in the asparagus pieces and continue the ladle-and-stir process until the rice is creamy and al dente.
Remove from heat and fold in the nutritional yeast, lemon juice, lemon zest, and fresh parsley.
Season with salt and pepper to taste, then cover and let sit for 2 minutes before serving to allow the flavors to meld.
