Vegan Protein Sources 1

As farmers' markets begin to burst with spring produce, there's no better way to showcase these seasonal treasures than in a creamy, comforting risotto. This recipe transforms humble arborio rice into a luxurious dish that celebrates the delicate flavors of asparagus, peas, and fresh herbs. Despite its restaurant-quality results, this risotto requires no dairy, making it perfect for vegans and those looking to reduce their consumption of animal products.

The secret to a perfect risotto

Lies in the technique rather than complicated ingredients. Begin by sautéing one finely diced yellow onion in two tablespoons of olive oil until translucent. Add two minced garlic cloves and cook until fragrant, about 30 seconds. The star of the dish—1½ cups of arborio rice—goes in next. Toast the rice for 2-3 minutes until the edges become translucent while the centers remain white. This step is crucial for developing the rice's characteristic texture.

Now comes the meditative part of risotto making: the gradual addition of liquid. Pour in ½ cup of dry white wine (optional but recommended for depth of flavor) and stir until absorbed. Meanwhile, keep 5-6 cups of vegetable broth warming in a separate pot. Add the warm broth one ladleful at a time, stirring gently until each addition is absorbed before adding the next. This process takes about 20-25 minutes and cannot be rushed—the slow release of starch is what creates the creamy consistency without any added dairy.

When the rice is nearly tender but still has a slight bite, fold in one bunch of asparagus (tough ends removed and cut into 1-inch pieces) and one cup of fresh or frozen peas. These spring vegetables need just 3-4 minutes of cooking to retain their vibrant color and texture. To enhance the creaminess without butter, stir in ¼ cup of nutritional yeast, which adds a subtle cheesy flavor along with B vitamins. Season with salt and freshly ground black pepper to taste.

Finish the risotto with a bright note by stirring in the zest and juice of one lemon, along with ¼ cup of chopped fresh herbs such as parsley, chives, and mint. For serving, drizzle each portion with high-quality olive oil and garnish with additional fresh herbs. This spring vegetable risotto serves 4-6 people and pairs beautifully with a crisp green salad dressed simply with lemon juice and olive oil. Leftovers can be transformed into delicious arancini (Italian rice balls) the next day, coated in breadcrumbs and baked until golden.