• If you’re in the mood for a comforting yet deliciously nutritious meal, this vegan asparagus and pea risotto is a must-try!

    Creamy Arborio rice is infused with fresh vegetable broth and gently simmered until perfectly tender. The crisp asparagus and sweet peas add a burst of flavour and colour. Nutritional yeast gives this risotto a cheesy richness, without the dairy, making it the perfect vegan meal!

    Ideal for lunch or a cosy dinner, this recipe is as satisfying as it is healthy.

    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.

    ALSO SEE: Cauliflower ‘risotto’ with lemon, leeks and mascarpone

    Cauliflower “risotto” with lemon, leeks and mascarpone

    Recipe and styling by Sarah Dall

    Photograph by Myburgh du Plessis

    Imka Webb
    Author

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