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Ingredients
1 tbsp avocado oil
1 large onion, chopped
3 cups asparagus, chopped
2 cloves garlic minced
1.5 cups arborio rice
3/4 cup dry wine
4-5 cups vegetabe broth
juice of 1 lemon + zest
2-3 tbsp nutritional yeast (optional)
1/2 - 1 tsp pink salt and pepper to taste
arugula to garnish
Instructions
- Heat up oil. Add onion along with 1/2 tsp pink salt and cook until tender (about 3-5minutes). Add minced garlic.
- Stir in rice, add white wine and cook until almost all the wine has dissolved.
- Add 3 1/2 cups broth, 1/2 at a time, stirring constantly until each portion of broth is absorbed before adding next. Stir in asparagus. Keep adding remaining broth 1/2 cup at a time.
- When the last half of a cup has been added, add nutritional yeast (optional). Stir in lemon juice and zest.
- Taste and add more salt and black pepper if desired.
- Divide between bowls, top off with arugula, sprinkle with extra nutritional yeast, regular or vegan parmesan if desired.