Vegan asparagus and pea risotto

Vegan asparagus and pea risotto

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Vegan asparagus and pea risotto

Serves: 2
Total Time: 30 mins

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

1

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.

2

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

3

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.

4

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.

5

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

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