Vegan Charred Lemon Asparagus Risotto
Ingredients
- 3 c. low-sodium vegetable broth
- 3 c. water
- 1 bunch asparagus (about 1 lb.), ends trimmed
- 1 lemon, thinly sliced into rounds, plus 1/4 c. fresh lemon juice
- 1/2 large yellow onion, finely chopped
- 2 large shallots, finely chopped
- 3 tbsp. extra-virgin olive oil
- 1 tsp. kosher salt, plus more
- 3 cloves garlic, chopped
- 1 1/2 c. arborio rice
- 1/2 c. raw, unsalted cashews
- 1 tbsp. nutritional yeast
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- Kosher salt
- 2 tbsp. vegan butter or margarine
- Freshly ground black pepper
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