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Wild Garlic & Asparagus Risotto

Savoring Spring

As spring unfolds its colors and scents, there’s no better way to celebrate the season than by indulging in a dish that captures its essence. Enter Vegan Wild Garlic and Asparagus Risotto. This creamy, aromatic recipe combines the earthy flavors of wild garlic with the tender crunch of asparagus, creating a symphony of tastes that honor the freshness of spring.

Read Unlocking the Ayurvedic Secrets of Asparagus

Recipe: Wild Garlic & Asparagus Risotto

1 cup Arborio rice
4 cups vegetable broth
1 bunch of asparagus
1 cup wild garlic leaves
1 small onion, finely chopped
2 cloves of garlic, minced
1/2 cup dry white wine (may substitute with alcohol-free white wine, white wine vinegar—use ½ vinegar and ½ water for similar flavor results), apple juice, or white grape juice.
1/4 cup nutritional yeast
2 tablespoons olive oil
Salt and pepper to taste
Fresh lemon zest (optional, for garnish)


  1. Heat the vegetable broth in a saucepan, keeping it warm over low heat.
  2. Wash the wild garlic leaves thoroughly and chop them finely. Trim the woody ends off the asparagus and chop them into 1-inch pieces.
  3. Finely chop the onion and mince the garlic cloves.
  4. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, 2-3 minutes.
  5. Add the Arborio rice to the skillet with the sautéed onions and garlic. Stir well to coat the rice with the oil and toast it slightly, about 2 minutes.
  6. Pour in the white wine, stirring continuously until it is absorbed by the rice.
  7. Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed by the rice before adding more. Continue this process for about 18–20 minutes, or until the rice is creamy yet still slightly al dente.
  8. When the rice is almost cooked, add the chopped asparagus to the skillet, stirring it into the risotto. Let it cook for 3–4 minutes, until the asparagus is tender but still vibrant green. Then, fold in the chopped wild garlic leaves, allowing them to wilt slightly in the heat.
  9. Once the risotto reaches the desired creamy consistency and the rice is cooked to perfection, remove the skillet from the heat. Stir in the nutritional yeast until it is fully incorporated, adding a cheesy flavor to the dish. Season with salt and pepper to taste.
  10. Spoon into serving bowls. For an extra burst of freshness, sprinkle some fresh lemon zest over the top before serving.

Enjoy the Taste of Spring

With its vibrant colors and fresh flavors, Wild Garlic and Asparagus Risotto is a delightful way to embrace the season’s bounty without the use of animal products. Each creamy spoonful offers a symphony of tastes, from the earthy notes of wild garlic to the tender crunch of asparagus.

Whether enjoyed as a light lunch or a satisfying dinner, this vegan dish is sure to become a favorite in your springtime repertoire. So, gather your ingredients, embrace the spirit of the season, and savor every bite of this delicious vegan risotto.