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]




Cooking Time




  • 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


  1. Before you begin, prep the vegetables.
  2. Then, put the stock on the heat and bring to a simmer alongside your risotto pan.
  3. Put the risotto pot on a medium heat, add onions, ground cumin, and first portion of vegan butter. Season, then cook until translucent.
  4. Add rice and stir for 30-60 seconds to toast the grains of rice, adding more fat if it starts to stick.
  5. Add white wine, and cook until completely evaporated, stirring the whole time.
  6. 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.
  7. After about 10 minutes or so, taste test the rice. It's done when it is cooked through, but still retains a bite.
  8. 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.
  9. When it's coming up to being done, add the puréed peas and diced asparagus and stir in.
  10. Remove from the heat, add the dairy-free spread, and whip in with a wooden spoon until incorporated.
  11. 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.
  12. Taste for seasoning.
  13. Cover risotto and set aside while you make the garnish.
  14. In a frying pan, heat some olive oil and quickly fry the snow peas and asparagus heads with a little salt and pepper.
  15. Serve immediately with the garnish spooned on top of the risotto, and a small drizzle of olive oil.