Savor the Season: Vegan Asparagus and Pea Risotto Recipe

As the chill of winter gives way to the gentle warmth of spring, our kitchens beckon us to embrace the vibrant produce this season offers. One such star is asparagus—a versatile vegetable that, when paired with tender peas, creates a symphony of flavors. Today, let’s explore a creamy Vegan Asparagus and Pea Risotto, a dish that not only delights the palate but also nourishes the body.​

Why Asparagus and Peas?

Asparagus is rich in vitamins A, C, and K, and provides a good source of fiber. Peas, on the other hand, are packed with plant-based protein and essential nutrients. Together, they embody the freshness of spring and elevate any meal with their bright flavors and textures.​

Vegan Asparagus and Pea Risotto Recipe

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients:

• 1 tablespoon olive oil​
• 1 small onion, finely chopped​
• 2 cloves garlic, minced​
• 1 cup rice​
• 1/2 cup dry white wine (optional; can substitute with vegetable broth)​
• 4 cups vegetable broth, kept warm​
• 1 bunch asparagus, trimmed and cut into 1-inch pieces​
• 1 cup fresh or frozen peas​
• 1/4 cup nutritional yeast​
• Zest of 1 lemon​
• Salt and freshly ground black pepper, to taste​
• Fresh parsley or basil, chopped (for garnish)​

Instructions:

1. Sauté Aromatics: In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.​
2. Toast Rice: Add the rice to the pan, stirring continuously for 2-3 minutes until the edges of the rice become translucent. This toasting enhances the risotto’s flavor.​
3. Deglaze: Pour in the white wine (or 1/2 cup vegetable broth if omitting wine) and stir until it’s mostly absorbed by the rice.​
4. Cook Risotto: Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladleful. Continue this process for about 15 minutes.​
5. Add Vegetables: Stir in the asparagus pieces and peas. Continue adding broth and stirring for another 10 minutes, or until the rice is creamy and cooked al dente, and the vegetables are tender.​
6. Finish: Remove the pan from heat. Stir in the nutritional yeast and lemon zest. Season with salt and freshly ground black pepper to taste.​
7. Serve: Dish out the risotto onto plates and garnish with freshly chopped parsley or basil. Enjoy immediately.​

Tips:

• For an extra creamy texture, you can stir in a tablespoon of vegan butter at the end.​
• If you prefer a cheesy flavor, consider adding a vegan parmesan substitute along with the nutritional yeast.​
• This risotto pairs wonderfully with a crisp green salad and a glass of chilled white wine.​

Embracing seasonal produce like asparagus and peas not only enhances the flavor of your dishes but also aligns with sustainable and healthful eating practices. This Vegan Asparagus and Pea Risotto is a testament to how plant-based ingredients can come together to create a comforting and indulgent meal.

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