Creamy, comforting and packed with spring-green goodness, this vegan asparagus and pea risotto is the kind of meal that feels both wholesome and indulgent. Arborio rice slowly simmers in fragrant vegetable stock until rich and velvety, while sweet peas and tender asparagus bring freshness, colour and bite. Finished with a savoury sprinkle of nutritional yeast and dairy-free cheese, it’s a plant-based dinner that delivers all the cosy satisfaction of a classic risotto, minus the dairy drama.
Vegan asparagus and pea risotto
Ingredients
- 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)
Instructions
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.
Also See: Cauliflower ‘risotto’ with lemon, leeks and mascarpone
Recipe and styling by Sarah Dall
Photograph by Myburgh du Plessis
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
