Some people might say that vegan food is not as delicious, savory, or creamy as non-vegan food, and I hope to prove them wrong with this yummy risotto. For many vegans, the hardest thing to give up are cheeses and creamy foods. This problem is a small one, but with a good Italian risotto, you can have your cream, and eat it too. Here in Rome, people have a very pasta heavy diet. In fact, Romans eat more pasta per person than in any other part of Italy. Making a risotto is a fun escape from the world of pasta, and it is a great alternative for when you have a gluten intolerant guest. In this recipe we are using Italian Arborio rice which is a very starchy short grain rice, that, with proper treatment, can give your food a rich creamy texture without the addition of butter and/or cream. Although risotto is relatively simple to make, be careful that you continuously stir the rice or it will quickly burn. To get a more creamy texture and flavor, gradually stir in the broth, instead of adding in all in at once.
Make sure to stir well, and slowly, you don't want the rice to burn.
After asparagus are done, slice then in 1-2 inch pieces