• Recipe and styling by Sarah Dall

    Photograph by Myburgh du Plessis

    Vegan asparagus and pea risotto

    Serves: 2
    Total Time: 30 mins


    • 3 tbsp olive oil
    • 1 red onion, finely chopped
    • 2 garlic cloves, peeled and finely chopped
    • 4 sprigs fresh thyme, leaves picked
    • 210g (1 cup) arborio rice
    • 250ml (1 cup) vegan MCC brut rosé (we used Graham Beck)
    • 750ml (3 cups) vegetable stock
    • salt and freshly ground black pepper, to taste
    • 100g peas
    • 100g asparagus tips
    • 100g dairy-free Cheddar –flavoured cheese, grated (find at select health stores)



    In a medium pot, heat the olive oil over medium-low heat. Add the onion and garlic and sauté until translucent and cooked through, 2 – 3 minutes.


    Add the thyme leaves and Arborio rice and fry for another minute.


    Add the MCC and simmer until all the liquid has been absorbed. Continue cooking, adding a little stock at a time, ensuring the liquid has absorbed into the rice before adding more. Repeat this process, stirring occasionally, until all the stock has been incorporated. This should take 15 – 20 minutes. Season to taste.


    Bring a medium pot of salted water to the boil on high heat and blanch the peas and asparagus for 2 minutes. Drain in a colander and immediately refresh under cold water.


    Add the peas and asparagus to the risotto and serve with the dairy-free cheese alongside.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com