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Vegan Asparagus Risotto

Lindsey Johnson
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

1

bunch Asparagus

1

Bay leaf

2

Garlic cloves

1

Lemon, Zest and juice of

2

Shallots, minced (about 1/4 cup)

8 cups

Vegetable broth or stock, unsalted or low sodium

1 lb

Arborio rice

1

Sea salt and fresh ground black pepper

2 tbsp

Olive oil, extra virgin

3/4 cup

White wine