Lemon and Asparagus Risotto

Ingredients

• 1.5 cups Arborio rice
• 5 cups Vegetable broth
• 1 pound Fresh asparagus spears, trimmed and cut into 1-inch pieces
• 2 large Shallots, finely minced
• 3 pieces Garlic cloves, minced
• 0.5 cup Dry white wine
• 0.25 cup Nutritional yeast
• 2 tablespoons Lemon juice, freshly squeezed
• 1 tablespoon Lemon zest
• 2 tablespoons Olive oil
• 0.25 cup Fresh parsley, chopped
• 1 to taste Sea salt and black pepper

Instructions

1. 1

   In a medium saucepan, bring the vegetable broth to a low simmer and keep it warm over low heat throughout the cooking process.

2. 2

   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.

3. 3

   Add the Arborio rice to the skillet and toast for 2 minutes, stirring constantly until the edges of the grains are translucent.

4. 4

   Pour in the white wine and stir until the liquid is fully absorbed by the rice.

5. 5

   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.

6. 6

   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.

7. 7

   Remove from heat and fold in the nutritional yeast, lemon juice, lemon zest, and fresh parsley.

8. 8

   Season with salt and pepper to taste, then cover and let sit for 2 minutes before serving to allow the flavors to meld.