Oh, Risotto. One of my favorite classic Italian dishes to make. With the creaminess and versatility, how can you not love risotto?! However, since turning vegan. I’m doing my best to minimize my diary use. That’s why I created a non-diary vegan risotto inspired by this awesome recipe. It’s easy, simple, and great for early summer lunches or dinner. With the grilled asparagus, veggie and meat lovers will enjoy this meal! 🙂

Grilled Asparagus with Corn Vegan Risotto

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 675 kcal

Ingredients

  

• 1 onion
• 1 1/2 minced garlic
• 1 cup sushi rice (optional) you can choose your own type of rice!
• 1 cup red rice (optional) cook separate if you're mixing rice!
• 4 1/2 cup veggie stock
• 1/4 cup nutritional yeast
• 6 corn
• 1 cup slice cherry tomatoes
• 1/4 cup basil
• 2 TB lemon juice
• 1/4 cup EVOO
• 8 asparagus
• salt and pepper to taste

Keyword risotto, Vegan, Vegetables

Step 1

While cooking your rice (with this recipe, I’m using sushi and red rice), combine cooked corn (frozen or 3 cobs of corn that are husked.), water or veggie stock (if you don’t have any stock available, I have an easy veggie stock recipe you should try!), and sauté onions and garlic into a blender or food processor until smooth. Add lemon juice, salt, and pepper for taste.

Step 2

Sauté your onions and garlic. In a separate skillet or pot, sauté your cherry tomatoes. Make sure to sprinkle some salt for better taste and flavor. Once the onions and garlic are translucent, and the tomatoes are well cooked, set it aside.

Step 3

It’s time to grill! Yay! (I love this part 🙂 ) After marinating with EVOO and salt, grill the corn and asparagus until it becomes charred. If you don’t have a grill, you can also roast the vegetables. Once done, set it aside to cool down.

Step 4

Combine the cooked rice (make sure the rice isn’t overcooked.), corn puree, chopped basil, nutritional yeast, salt, and lemon juice. Heat and stir it on a low-medium heat until it reaches 165F .

Step 5

Add the cherry tomatoes and grilled corn to the rice dish. Heat up the asparagus in a 400F oven for about 5-7 mins. For plating, you can garnish it with basil, corn, and tomatoes. Make sure to squirt some lemon juice over the asparagus. Enjoy! 🙂

For more recipes, check out my page. More content coming soon!

God bless,

Kejaré Cusine