This delicious risotto dish is packed full of green goodness. This dish combines snow peas, asparagus, and baby peas for a straightforward risotto packed full of flavor. Light but still filling.
Pea and Asparagus Risotto [Vegan]
- 6 1/3 cups vegetable broth, or more as needed
- 1/2 of 1 large white onion, finely diced
- 1/2 cup risotto rice
- 2 tablespoons dairy-free spread
- 1/2 cup white wine
- 1/2 teaspoon ground cumin
- 1 cup green peas, roughly puréed
- 1 bunch of asparagus, finely diced with heads reserved
- 1/2 cup snow peas, roughly cut
- 1/2 cup vegan butter
- Salt and pepper, to taste
- Olive oil
- Before you begin, prep the vegetables.
- Then, put the stock on the heat and bring to a simmer alongside your risotto pan.
- Put the risotto pot on a medium heat, add onions, ground cumin, and first portion of vegan butter. Season, then cook until translucent.
- Add rice and stir for 30-60 seconds to toast the grains of rice, adding more fat if it starts to stick.
- Add white wine, and cook until completely evaporated, stirring the whole time.
- Begin adding broth in increments, a ladle is good. Stir the risotto the entire time. Add more broth as the previous broth evaporates. Stir a bit more.
- After about 10 minutes or so, taste test the rice. It's done when it is cooked through, but still retains a bite.
- Continue adding stock and stirring until it reaches this stage. Taste test every minute or so. Add broth in smaller increments now to avoid making soup.
- When it's coming up to being done, add the puréed peas and diced asparagus and stir in.
- Remove from the heat, add the dairy-free spread, and whip in with a wooden spoon until incorporated.
- The consistency at this point should be fairly fluid, not soupy, but it should fall easily off a spoon. If it's too stiff, add a touch more stock.
- Taste for seasoning.
- Cover risotto and set aside while you make the garnish.
- In a frying pan, heat some olive oil and quickly fry the snow peas and asparagus heads with a little salt and pepper.
- Serve immediately with the garnish spooned on top of the risotto, and a small drizzle of olive oil.