Measurements

• 1 bunch Asparagus
• 2 Lemons
• 1 cup Arborio Rice
• 4 cups Vegetable Broth
• 1 Onion
• 2 cloves Garlic
• 2 tbsp Olive Oil
• 1/2 cup White Wine
• 3 tbsp Nutritional Yeast
• 1/4 cup Cashews
• Salt to taste
• Black Pepper to taste
• 2 tbsp chopped Parsley

Preparation Method

• Preheat oven to 400°F (200°C).
• Trim asparagus and cut into 2-inch pieces.
• Toss with olive oil, salt, and pepper.
• Roast for 15 minutes until charred.
• Zest and juice lemons.
• Set aside.
• In a blender, blend cashews with 1/2 cup water until smooth.
• Set aside.
• In a large pan, heat olive oil over medium heat.
• Add chopped onion and minced garlic.
• Sauté until translucent.
• Add Arborio rice, stirring for 2 minutes.
• Pour in white wine, stirring until absorbed.
• Gradually add vegetable broth, 1 cup at a time, stirring constantly until absorbed before adding more.
• Once rice is creamy and tender, stir in nutritional yeast, lemon zest, lemon juice, and cashew cream.
• Fold in roasted asparagus.
• Season with salt and pepper.
• Garnish with chopped parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.