Vegan Asparagus Pea Risotto

Close up of vegan pea and asparagus risotto on a plate

Can you imagine a comforting vegan risotto, inspired by traditional Italian flavors? With asparagus and peas for an extra touch of springtime goodness, it's surprisingly simple to create the perfect plant-based meal. Let your taste buds be transported with this creamy dairy-free feast!

Course Vegan Rice

Cuisine Italian

Keyword healthy rice recipe, plant based rice recipe, vegan asparagus pea risotto, vegan risotto recipe, vegan spring risotto

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 337kcal

Author Jasmin

Ingredients

3-4 cups 750-1000 ml vegetable broth
1 bunch of asparagus cleaned cut, cut into 1 inch (2 cm) pieces
1 cup 150 g frozen peas
2 tablespoon water
1 small onion chopped
1 celeriac finely diced
2 cloves of fresh garlic chopped
1 ½ cup 370 ml volume Brown Risotto Rice uncooked
½ cup 125 ml vegetable broth

"Sauce

¼ cup volume of 60ml vegan parmesan + more for serving
1 tablespoon tahini + 4 tablespoon water mixed until creamy
1 tablespoon lemon juice optional
2 tablespoon white wine vinegar
Lemon zest
Salt and pepper to taste

Instructions

Put the broth in a saucepan and bring it to a boil.
Now prepare the asparagus. To do this, cut off the woody ends. And cut the asparagus into 1 “ inch (2-2.5 cm) pieces.
Put the asparagus with the peas in the broth and let them simmer for about 3 minutes. You can lower the heat a bit.
Take a slotted spoon and skim the asparagus and peas. Now set the heat of the broth to the lowest level, so it stays warm. We still need the broth.
Dice the onion and the celery and let them fry in a large saucepan for the risotto.
Add a sip of water every now and then. You do this until the onions turn slightly brown. Add the chopped garlic and also briefly fry it.
Now add the rice and let the rice stir-fry for about 5 minutes.
The rice should start to become translucent around the edges and easily get color.
Now add approx. 1 cup (250 ml) of the warm broth to the rice mixture. Let it cook on medium heat until the broth is absorbed. Now add another 2 cups and let it simmer. Try your rice after about 40 minutes.
Is it soft or does it have to cook a little longer? The rice should be al dente but creamy at the same time. Whole grain rice varieties take longer.
I have prepared the recipe with a whole grain variety, so it can vary by rice type.
When the rice is al dente and creamy, add a ladle of broth. Now add the asparagus, peas. And let the broth absorb.
Remove the risotto from the heat and stir in the white wine vinegar, parmesan, tahini cream. Also add the lemon juice and the zest. Season it with salt and pepper.
Serve the risotto in small bowls and sprinkle some Parmesan over it.

Notes

Nutrition