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Easy risotto with Asparagus and Peas

Name: Easy risotto with Asparagus and Peas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: European
Ingredients: 1ltr vegetable broth; 1 tbsp Mediterranean extra virgin olive oil; 300 g Arborio rice,; 100 g frozen peas; 3 cloves garlic, minced; 0.5 medium onion, diced; 120 ml white wine; 1 lemon juiced; Bunch of asparagus, chopped in small pieces; 2 tbsp vegan butter; 40 g vegan parmesan cheese; salt and pepper, to taste

by Darryl Grima May 31, 2024

by Darryl Grima

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Indulge in a delectable culinary experience with this flavourful risotto featuring tender asparagus and vibrant peas. This creamy dish begins by simmering vegetable broth to perfection while sautéing onions and garlic in olive oil until they exude a delightful aroma. The rice is then toasted and infused with white wine and lemon juice, creating a symphony of flavours. Gradually incorporating the vegetable broth, the rice transforms into a luxurious texture, enhanced by adding asparagus, peas, and vegan butter. Finished with vegan parmesan, salt, and pepper, this risotto is a harmonious blend of savoury and fresh notes, best enjoyed with a squeeze of lemon and a sprinkle of parsley for a truly satisfying meal.

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Easy risotto with Asparagus and Peas
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Serves: 4 Prep Time: 5 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 3 voted )

Ingredients

1ltr vegetable broth

1 tbsp Mediterranean extra virgin olive oil

300 g Arborio rice,

100 g frozen peas

3 cloves garlic, minced

0.5 medium onion, diced

120 ml white wine

1 lemon juiced

Bunch of asparagus, chopped in small pieces

2 tbsp vegan butter

40 g vegan parmesan cheese

salt and pepper, to taste

Instructions

Heat vegetable broth in a medium pan, maintaining a gentle simmer.

In a large, heavy-bottomed pan, warm olive oil over medium heat. Cook the onions and garlic until they turn translucent and release a fragrant aroma, about 5 minutes.

Add rice and toast briefly for 1 minute before reducing the heat to medium-low.

Pour in white wine and lemon juice, stirring until the liquids are nearly fully absorbed.

With patience and care, gradually incorporate the vegetable broth into the rice using a spoon, adding one scoop at a time, stirring continuously, and allowing each addition to be mostly absorbed before adding more. Repeat this step until all the broth is used and the rice reaches a thick, cooked consistency. Adjust by adding 1-2 spoons of hot water, if necessary, based on the rice's cooking time. Introduce asparagus, peas, and vegan butter with the last ladle of broth.

Once all the liquid is absorbed, remove from heat and mix in vegan parmesan, seasoning with salt and pepper according to preference.

Finally, serve the dish promptly, garnishing it with lemon wedges and parsley, ready to be enjoyed.

dairy free fresh vegetables gluten free healthy recipe vegetarian

Darryl Grima

Darryl Grima is VeggyMalta's Co-Ordinator. He became vegetarian over 30 years ago and over the years became totally plant based. He recalls a time when Malta was not so vegetarian and vegan friendly. Apart from campaigning and raising awareness on plant based issues he is also active in environmental and animal welfare organisations. He holds a Diploma in Political Studies and a Masters in Business Administration.

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1 comment

50% off GF box offer for coeliacs and the gluten intolerant - Veggy Malta June 3, 2024 - 5:31 pm

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Easy risotto with Asparagus and Peas