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Lemon Asparagus Vegan Risotto

Vegan Lemon Asparagus Risotto

This vegan risotto with lemon and asparagus is rich and creamy, and has a fabulous zesty note from the lemon. You won't even miss the cheese. 

Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8
Author Tess Masters


  • 2 tablespoons  extra-virgin olive oil
  • 2 tablespoons minced garlic (about 6 cloves)
  • 1 1/2  cups finely chopped leeks (white part only)
  • 1 teaspoon  Celtic sea salt, plus more to taste
  • 1/2 cup finely chopped green onions
  • 1/2 cup diced celery (about 4 ribs)
  • 16 cups vegetable broth
  • 6 cups arborio rice 
  • 6 cups asparagus, cut into 1-inch pieces (3 bunches)
  • 1 cup vegan cheese,  plus more to taste
  • 1/3 cup fresh lemon juice, plus more to taste
  • 1/2 cup finely chopped flat-leaf parsley 
  • 1/2 cup finely chopped fresh mint
  • 1/8 teaspoon freshly ground black pepper, plus more to taste


  1. In a large pot over medium-high heat, warm the olive oil, and sauté the leeks and garlic with 1/4 teaspoon salt for about 5 minutes until soft. Add the green onions and celery, and sauté for a further 5 minute until just soft. 
  2. Reduce the heat to medium, pour in 3 cups of the vegetable broth, and add the rice and 1/2 teaspoon of the salt. Continue adding 1 cup of vegetable broth every 5 minutes or as needed so that the rice is just covered and doesn't stick to the bottom of the pot. 
  3. After about 20 minutes after the rice has doubled in size and is almost cooked stir in the asparagus. Continue to add vegetable broth as needed until the rice is just cooked through and is still slightly firm to the tooth.
  4. Stir through the lemon juice and zest, add the remaining 1/2 teaspoon salt, and then stir in the parsley and mint. Season with black pepper, and additional salt to taste. 

  5. Serve immediately. 

Recipe Notes

Photo by Trent Lanz; styling by Alicia Buszczak