Fresh citrus notes & creamy risotto – a vegan delicacy
This recipe combines the freshness of lemon, the creaminess of a classic risotto and the crunchy bite of green asparagus & roasted almonds. The intense yet light flavour makes this dish ideal for spring or summer.
➡ But which wine goes best with it? Vermentino, Grüner Veltliner or a mineral Chardonnay offer a perfect balance of acidity, fruit and fine minerality. 🍷🌿
🍷 Perfect wine pairing for vegan lemon risotto
Why is this dish a challenge for wine pairing?
The combination of lemon notes, creamy consistency & fresh green asparagus makes some demands on the wine:
- Lemon calls for a fresh acidity
- Asparagus has a slightly tart note that does not harmonise with wines that are too woody or tannic
- The risotto has a creamy texture that should be complemented by the wine structure
➡ The perfect wine should have fruity freshness, light minerality & a gentle acidity to accompany the dish perfectly.
1. vermentino (Italy, South of France)
✔ Why does it fit perfectly?
- Fresh citrus & herbal notes harmonise with the lemon in the risotto
- Light minerality emphasises the creaminess of the dish
- Elegant acidity ensures a pleasant mouthfeel
➡ Tip: A Vermentino from Sardinia or Provence is ideal.
2. Grüner Veltliner (Austria)
✔ Why does Grüner Veltliner work so well?
- Light peppery notes go well with asparagus
- Fresh apple & herb flavours complement the lemon in the risotto
- Good acid structure ensures a balanced pairing
➡ Tip: A Grüner Veltliner Smaragd from the Wachau brings fine depth.
3. Chardonnay (Frankreich oder Kalifornien)
✔ Why is Chardonnay an exciting alternative?
- Creamy texture goes perfectly with risotto
- Gentle fruit & fine minerality round off the dish
- Not too heavily matured in wood so as not to mask the freshness of the asparagus
➡ Tip: A Chablis or a subtle Californian Chardonnay is ideal.
Vegan lemon risotto with green asparagus & roasted almonds
Cooking utensils
- 1 Small pot for the risotto
- 1 Pan for the asparagus
- 1 Small pan for the almonds
- 1 Cutting board & knife
Ingredients
For the lemon risotto:
- 150 g 1Risotto rice (Arborio or Carnaroli)
- 1 shallot (finely diced)
- 500 ml Vegetable broth
- 50 ml dry white wine
- 1 Organic lemon (zest & juice)
- 1 EL Olive oil
- 1 EL vegetable butter
- Salt & pepper
For the green asparagus & almonds:
- 150 g green asparagus (cut into pieces)
- 20 g Almonds (chopped)
- 1 TL Olive oil
- Pinch of sea salt
Preparation
- Prepare the lemon risotto:Sauté the shallots in olive oil until translucent, add the rice & fry briefly, deglaze with white wine, gradually add the vegetable stock & stir well. Cook for 18-20 minutes while stirring Refine with lemon juice, lemon zest & vegetable butter, season with salt & pepper.
- Prepare the asparagus & almonds:Asparagus pieces with olive oil & salt in a pan Fry for 3-5 minutes Almonds in a small pan Roast for 2-3 minutes without fat .
- Arrange & serve:Arrange the risotto on a plate, top with the asparagus and garnish with toasted almonds and a little lemon zest.
