Summer Sweet Corn and Asparagus Risotto (Dairy-Free)

You're going to fall in love with this Summer Asparagus Sweet Corn Risotto! It's a creamy, dairy-free summer dinner made with arborio rice, seasonal veggies, white wine, vegan “chicken” broth, dairy-free parmesan, lemon, and basil! It’s elegant but approachable, perfect for warm-weather entertaining, and one of those summer recipes that feels cozy and fresh at the same time.

Course Main Course

Cuisine American, Italian

Keyword 30 minute meals, creamy vegan, dairy free, gluten free, plant based, risotto

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 587kcal

Author Jackie Akerberg

Equipment

stove

Ingredients

2 tbsp dairy-free butter optional
2 large shallots finely diced
4 cloves garlic minced
1 bunch asparagus finely chopped
3 ears fresh sweet corn kernels removed (about 2 cups)
1½ cups arborio rice
½ cup dry white wine
4 cups water
4 cubes vegan “chicken” bouillon
½ cup dairy-free parmesan plus more for serving
1 tbsp fresh lemon juice
2 tbsp fresh basil chopped
salt and freshly cracked black pepper to taste
¼ cup cashew cream or full fat coconut milk optional for added creaminess

Optional garnish:

⅓ cup toasted pine nuts finely chopped
fresh basil, additional dairy-free parmesan, cracked black pepper, flaky sea salt, lemon wedges

Instructions

Bring the water to a gentle simmer in a small saucepan and dissolve the vegan "chicken" bouillon cubes.
Meanwhile, melt 1 tbsp dairy-free butter (if using) in a large saucepan or deep skillet over medium heat. Alternatively, you can add a splash of the broth to coat the pan.
Add the finely chopped asparagus and sauté for 2–3 minutes, just until bright green and slightly tender. Stir in the fresh corn and cook for another 30–60 seconds. Transfer the vegetables to a plate and set aside.
Add the second tbsp of butter or a splash of broth and add in the shallot and cook for 2 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant. Add the arborio rice to the same pan and cook for 2 minutes, stirring frequently, until the grains are lightly toasted.
Pour in the white wine and cook until it has almost completely absorbed.
Begin adding the warm broth one ladle at a time, stirring frequently. Wait until most of the liquid has been absorbed before adding the next ladle before continuing. Continue adding broth until the rice is creamy and tender with a slight bite remaining, about 18–20 minutes.
Remove the pan from the heat and stir in the optional cashew cream, dairy-free parmesan, lemon juice, chopped basil, and the reserved asparagus and corn. Season generously with salt and freshly cracked black pepper. If the risotto is thicker than you'd like, stir in an extra splash of warm broth until it reaches your desired consistency.
Taste and adjust the seasoning as needed, then serve immediately with additional dairy-free parmesan, fresh basil, cracked black pepper, and lemon wedges for squeezing over the top.

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