Creamy Asparagus & Lemon Risotto with Crispy Shallot Topping

Immerse yourself in the refreshing flavors of this creamy asparagus and lemon risotto. Topped with crispy shallots, it offers a perfect balance of comforting creaminess and summery brightness. Every bite will bring a burst of freshness and gourmet flair to your dining table.

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1/2 cup nutritional yeast
• 1/4 cup olive oil, divided
• 2 shallots, thinly sliced
• Salt and pepper to taste

Instructions

1. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the shallots and sauté until crispy and golden brown. Remove and set aside.
2. In the same pan, add the remaining olive oil and onion. Cook until the onion is translucent, about 5 minutes. Add garlic and sauté for another minute.
3. Stir in the Arborio rice, cooking for 2 minutes until lightly toasted.
4. Gradually add the vegetable broth, one ladle at a time, stirring continuously until most of the liquid is absorbed between additions. This will take about 20 minutes.
5. When the rice is almost al dente, add the asparagus and lemon zest.
6. Cook until the asparagus is tender and the rice is creamy, about 5 more minutes.
7. Stir in nutritional yeast and lemon juice, season with salt and pepper.
8. Serve the risotto topped with crispy shallots and additional lemon zest.

Health Benefits

• Rich in dietary fiber, promoting healthy digestion
• High in antioxidants from asparagus and lemon
• Nutritional yeast provides vitamin B12, supporting energy levels

Nutrition Facts

Calories: 420 | Protein: 11g | Carbs: 68g | Fat: 14g | Fiber: 8g | Sugar: 5g