Home » Recipes » Vegan » Vegan asparagus and pea risotto

Vegan asparagus and pea risotto

Name: Vegan asparagus and pea risotto
Total time: 30 min
Yield: 2
Ingredients: 3 tbsp olive oil; 1 red onion, finely chopped; 2 garlic cloves, peeled and finely chopped; 4 sprigs fresh thyme, leaves picked; 210g (1 cup) arborio rice; 250ml (1 cup) vegan MCC brut rosé (we used Graham Beck); 750ml (3 cups) vegetable stock; salt and freshly ground black pepper, to taste; 100g peas; 100g asparagus tips; 100g dairy-free Cheddar –flavoured cheese, grated (find at select health stores)

February 13, 2020 (Last Updated: February 11, 2020)

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Print Recipe

Vegan asparagus and pea risotto

Serves: 2

Total Time: 30 mins

Ingredients

3 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, peeled and finely chopped
4 sprigs fresh thyme, leaves picked
210g (1 cup) arborio rice
250ml (1 cup) vegan MCC brut rosé (we used Graham Beck)
750ml (3 cups) vegetable stock
salt and freshly ground black pepper, to taste
100g peas
100g asparagus tips
100g dairy-free Cheddar –flavoured cheese, grated (find at select health stores)

Instructions

In a medium pot, heat the olive oil over medium-low heat. Add the onion and garlic and sauté until translucent and cooked through, 2 – 3 minutes.

Add the thyme leaves and Arborio rice and fry for another minute.

Add the MCC and simmer until all the liquid has been absorbed. Continue cooking, adding a little stock at a time, ensuring the liquid has absorbed into the rice before adding more. Repeat this process, stirring occasionally, until all the stock has been incorporated. This should take 15 – 20 minutes. Season to taste.

Bring a medium pot of salted water to the boil on high heat and blanch the peas and asparagus for 2 minutes. Drain in a colander and immediately refresh under cold water.

Add the peas and asparagus to the risotto and serve with the dairy-free cheese alongside.