Lemony asparagus risotto from Vegan Holiday Kitchen: More Than 200 Delicious, Festive Recipes for Special Occasions by Nava Atlas

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Accompaniments: Roasted seitan, peppers, and portabellas; Spring greens with citrus dressing; Roasted baby carrots

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute baby arugula for baby spinach.

  • Nancith on April 11, 2017

    The lemon in this risotto really livened up the flavor quotient. There are some problems with the recipe, however. This is oven-baked risotto. I should have known better, but there is no mention of getting the liquid to boiling before putting it & the rice in the oven. After 30 minutes in the oven, it was barely cooking & only had 30 minutes to go, plus more liquid to be added. No way was it going to be finished. I ended up dumping it all in a pot to get it boiling for a few minutes, then finishing in oven. The texture ended up more like porridge unfortunately. I also would suggest using a somewhat larger casserole dish than suggested.

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