Asparagus and Lemon Risotto Pizza

This asparagus and lemon risotto pizza is a delicious and easy way to use up leftover risotto. The risotto is spread on a pizza crust and topped with asparagus, lemon zest, lemon juice, nutritional yeast, and vegan parmesan cheese. The pizza is then baked until the crust is golden brown and the risotto is bubbly.

I first came up with this recipe when I had some leftover risotto and I was looking for a way to use it up. I decided to spread the risotto on a pizza crust and top it with some of my favorite vegetables. The result was a delicious and easy meal that the whole family loved.

Prep time: 20 | Cook time: 25 | Serves: 4

Ingredients

• 1 cup vegetarian-style risotto
• 1.5 cups vegetable broth
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 cup chopped fresh asparagus
• Zest and juice of 1 lemon
• 1/4 cup nutritional yeast
• 1/4 cup vegan parmesan cheese
• 1 store-bought pizza crust

Instructions

1. Cook the risotto according to package directions using the vegetable broth.
2. While the risotto cooks, sauté the onion and garlic in a small pan until softened.
3. Add the asparagus to the pan and sauté until tender.
4. When the risotto is finished cooking, stir in the sautéed vegetables, lemon zest and lemon juice, nutritional yeast, and vegan parmesan cheese.
5. Spread the risotto mixture onto the pizza crust.
6. Bake the pizza at 400°F for 15-20 minutes, or until the crust is golden brown and the risotto is bubbly.
7. Let the pizza cool for a few minutes before slicing and serving.

Why It Works

• The risotto provides a creamy and flavorful base for the pizza.
• The asparagus adds a bright and fresh flavor.
• The lemon zest and lemon juice add a bright and citrusy flavor.
• The nutritional yeast and vegan parmesan cheese add a cheesy flavor.
• The pizza crust provides a crispy and flavorful base for the pizza.