Roasted Asparagus Risotto

The Hubster and I love a good risotto. But the one we always rely on is more of a winter risotto with the butternut squash. I’ve been searching high and low for a lighter one to make in the warmer months.

Apparently my prayers were answered. By a vegan cookbook (Vegan Italiano), no less.

This recipe is pretty easy (for risotto) and has a great flavor. It’s also light enough to eat when it’s H-O-T out. I’m thinking this will go into the rotation as long as the asparagus is a-plenty.


Roasted Asparagus Risotto

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 -6
Author Emily Levenson |


  • bunch asparagus trimmed
  • 2 1/2 tbs extra virgin olive oil
  • 1/4 tsp coarse salt
  • ground pepper to taste
  • 1 small red onion chopped
  • 2 cloves garlic minced
  • 1 1/2 cups arborio rice
  • 1/2 cup mirin or dry white wine if you can tolerate
  • 5 cups vegetable broth


  1. Preheat oven to 425°F. Lightly oil baking sheets with sides.
  2. Place asparagus on baking sheet and toss with 1/2 tbs of oil, coarse salt, and pepper.
  3. Spread asparagus in a single layer and roast for 10 minutes or until just tender and slightly browned.
  4. Remove from oven and cool slightly. Cut into 2-inch pieces and put to the side.
  5. In large skillet, heat remaining oil over medium heat.
  6. Add onion and cook, stirring, until softened but not browned. About 2-3 minutes.
  7. Add garlic, mirin (or wine), and arborio rice and cook, stirring constantly, until almost all liquid has been absorbed.
  8. Add 1/2 cup of broth and cook. stirring constantly, until almost all liquid has been absorbed.
  9. Continue adding broth by 1/2 cup until it is almost completely absorbed and the rice begins to soften.
  10. At around 6th half-cup, add in asparagus, salt, pepper, and next 1/2 cup.
  11. Continue to add broth until all 5 cups have been absorbed and risotto is creamy.
  12. Remove from heat and serve.

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, corn free, soy free, and egg free.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

6 comments / Add your comment below

  1. This sounds like a great recipe … but for those of us who haven’t made a risotto before, it might help to tell us the best time to add the rice =) Maybe after the onion is soft? Or maybe let it toast while the onion softens?

  2. I am on the lookout for gluten-free/vegan recipes – however, I have not been able to find a gluten-free Mirin. Can you recommend a brand?

    1. It looks like EDEN mirin is gluten free.

      Most mirin’s should be gluten-free since they are rice, rice koji (Aspergillus oryzae), water and sea salt. I would guess that places like Whole Foods or other natural grocery stores should have something for you.

      Hope that helps!

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