Spring Asparagus and Pea Risotto with Lemon and Fresh Mint
A creamy, vibrant vegan risotto celebrating the best of spring with tender asparagus, sweet peas, and bright lemon zest. Finished with fresh mint and a drizzle of extra virgin olive oil for an elegant plant-based dinner.
Ingredients
- 320g arborio rice
- 1.2L hot vegetable stock
- 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, roughly chopped
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 2 tbsp vegan butter
Instructions
Heat the vegetable stock in a saucepan and keep it at a gentle simmer throughout cooking.
In a large, heavy-bottomed pan, heat 2 tablespoons of olive oil over medium heat and sauté the shallot for 3-4 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 fully absorbed.
Add a ladleful of warm stock to the rice, stirring frequently until absorbed before adding the next ladleful.
Continue adding stock and stirring for about 18-20 minutes until the rice is almost cooked.
Blanch the asparagus and peas in boiling salted water for 2 minutes, then drain and refresh in ice water.
When the risotto is creamy and the rice is al dente, fold in the blanched vegetables, vegan butter, and nutritional yeast.
Remove from heat and stir in the lemon zest, half the lemon juice, salt, and pepper.
Divide among warmed bowls and garnish with fresh mint, remaining olive oil, and extra lemon juice to taste.
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