Creamy Asparagus and White Bean Risotto

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This Asparagus and White Bean Risotto combines creamy rice, tender asparagus, and soft white beans, with a touch of lemon and thyme for extra flavor. It’s a comforting one-pot meal that takes about 30 minutes to prepare, and trust me, it’s worth it.

This risotto can easily be the star of the meal or served as a side dish. It’s vegan, gluten-free, nut-free, and soy-free. I’m a big fan of risotto and always enjoy finding new ways to make it. I think you’ll love this version too. Here’s how you can make it at home.

Ingredients

• 1 cup arborio rice
• 2 ¼ cups vegetable broth
• ¾ cup dry white wine
• 2 tbsp olive oil
• ½ med yellow onion, minced
• 2 cloves garlic, minced
• ½ tsp salt
• ½ tsp ground pepper
• 2 tsp fresh thyme
• 2 tsp lemon zest
• 8 oz asparagus
• 1 cup cooked white beans
• fresh ground pepper
• fresh thyme
• nutritional yeast or parmesan

Serves: 4

Prep Time: 10 minutes | Cook Time: 20 minutes| Total Time: 30 minutes

Directions

1. Mince onion and garlic. 
2. Trim the ends from the asparagus at their natural breaking point. Cut the asparagus spears into 1 ½” long pieces.

1. Heat 2 tbsp of olive oil on medium heat in a large, heavy-bottom pot.
2. Add onions and garlic. Cook for 1 – 2 minutes until starting to soften.

1. Add the rice. Cook for 1 minute, stirring frequently, until rice becomes translucent on the edges. 

1. Immediately add the white wine and stir to lift any rice grains stuck in the pot. Cook for 1-2 minutes to boil off the alcohol.

1. Add 1 ¾ cup broth, thyme, salt, and pepper.

1. Reduce heat slightly and cook for 12-14 minutes until the liquid is absorbed, stirring regularly.
2. Turn the heat to low. Stir in the remaining ½ cup of broth, lemon zest, asparagus, and white beans. Cook for an additional 2-3 minutes, stirring regularly until the asparagus is cooked to the desired texture.  Thick asparagus will take longer to cook. To start the process, blanch the chopped asparagus in boiling water for 30 seconds.

And that’s it; you are now ready to enjoy your risotto. It’s that easy.

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