Spring Asparagus and Pea Risotto with Fresh Mint and Lemon
A creamy, comforting vegan risotto showcasing the best of spring with tender asparagus, sweet peas, and bright notes of fresh mint and lemon zest. This elegant dish proves plant-based cooking can be luxuriously satisfying.
Ingredients
- 300g arborio rice
- 1.2L vegetable stock, kept warm
- 250g fresh asparagus, trimmed and cut into 3cm pieces
- 150g fresh peas, shelled
- 1 medium shallot, finely diced
- 3 cloves garlic, minced
- 150ml dry white wine
- 3 tbsp extra virgin olive oil
- 2 tbsp nutritional yeast
- 1 lemon, zested and juiced
- 15g fresh mint leaves, chopped
- 2 tbsp vegan butter
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 50g baby spinach leaves
- 2 tbsp toasted pine nuts
Instructions
Heat the vegetable stock in a saucepan and keep at a gentle simmer throughout cooking.
Blanch the asparagus tips in boiling salted water for 2 minutes, then refresh in ice water and set aside for garnish.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan over medium heat and sauté the shallot for 3 minutes until softened.
Add the garlic and cook for another minute until fragrant.
Add the arborio rice and toast for 2 minutes, stirring constantly until the edges become translucent.
Pour in the white wine and stir until completely absorbed.
Add a ladleful of warm stock to the rice, stirring continuously until absorbed before adding the next ladleful.
Continue this process for about 18-20 minutes, adding the asparagus stems and peas with the final few ladles of stock.
When the rice is al dente and creamy, remove from heat and stir in the vegan butter, nutritional yeast, and baby spinach.
Add the lemon zest, half the lemon juice, and most of the fresh mint, stirring to combine.
Season with salt and pepper, adjusting lemon juice to taste.
Divide among warmed bowls and top with blanched asparagus tips, remaining mint, pine nuts, and a drizzle of olive oil.
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