A beautiful spring green pea and asparagus risotto with just the right amount of healthy greens within the gooey and rich risotto. Spring on a plate.
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Ah, spring is in the air!
But typically the UK weather is currently ranging from beautiful sunshine to rain and gloom. So I’m tentatively bringing in the spring greens, but I’m still in need of some comfort as well.
I think that my spring green pea and asparagus risotto does just that, just the right amount of healthy greens with a gooey and rich risotto.
I think the key to a fantastic vegan risotto to getting as much flavour in as possible.
My top tips?
Maximise flavour at every step; make sure the onions are soft and browning, don’t be scared of garlic, cook the rice for longer than you think you should (turn off the heat, cover and let the grains get all sticky), use lemon to lift the flavour, add in liberal amounts of nutritional yeast for that cheesy flavour, season very well (I like to add tamari for extra flavour) and finally dress with some more extra virgin olive oil at the end of extra richness.
The result? I hope you try to let me know?.
And of course I had to make arancini balls with the leftovers! Dipped in a mint & caper dip. Seriously delicious.
A beautiful spring green pea and asparagus risotto with just the right amount of healthy greens within the gooey and rich risotto. Spring on a plate.
Prep time: 15 minutes mins
Cook time: 1 hour hr
4-6 servings
5 from 2 votes
Ingredients
For the risotto
- 250 g arborio rice washed
- 1 tbsp olive oil
- 2 onions chopped roughly
- 4 cloves garlic sliced
- 3 tbsp white wine–I used flat Prosecco
- 4 cups veg stock
- 1 small preserved lemon chopped finely optional
- 4 tbsp nutritional yeast
- Juice 1/2 lemon
- 1 tsp sea salt
- Lots of black pepper
- 1 tsp tamari
- 3 cups frozen peas
- 1 tbsp olive oil
- Big handful fresh mint chopped roughly
For the veg
- 1 courgette chopped finely
- Big handful asparagus sliced in half or quarter lengthways
- 1 tbsp olive oil
- 1/2 tsp sea salt
- Twist black pepper
For the toppings
- Cashew 'Parmesan'
- Toasted sunflower seeds
- Drizzle olive oil
- Sprinkle sea salt
For the arancini
- 1 cup breadcrumbs–I like to use a few days old sourdough or rye. Just break up a little and add to your food processor and blitz until you get a fine crumb.
- 3 tbsp nutritional yeast
- 1 tbsp sesame seeds–I used black
- Big pinch chilli flakes
- 1 tsp sea salt
- 1 tbsp olive oil
For the dip
- 3 tbsp coconut yogurt
- 2 tbsp shredded fresh mint
- 1 tbsp capers
- Squeeze lemon
- Big pinch sea salt
- Drizzle olive oil
Instructions
To make the risotto
Add the oil to a large pan (with a lid) on a low to medium heat, then add in the chopped onions. Fry for 8-10 minutes until soft.
Next, add the garlic and fry for a minute, then add rice and stir for a minute, then add in the wine. Stir to combine thoroughly.
Add the preserved lemon. Add 1 cup at a time of stock at a time until all the liquid is absorbed.
Fry the courgette in a little oil until it’s soft and browning.
When the rice is nearly the consistency, you like it add in the lemon juice, nutritional yeast, salt and pepper, peas, courgette & olive oil and stir well.
You can eat at this stage but I recommend (If you want a super gooey and comforting Risotto) turn off the heat and pop the lid on and let it sit for 10 -15 minutes while you cook the asparagus .
Add the asparagus to a frying pan with a little oil and allow to char a little on all sides.
Stir in the mint then top with the asparagus, lots of cashew parmesan, a drizzle of olive oil and toasted seeds.
To make the arancini
Scope up and squish a small amount of the Risotto together in your hands, then roll them into balls–not too big or they may break up. Place the balls on a plate ready for rolling.
Add the bread crumbs, sesame seeds, nutritional yeast, salt and chilli flakes to a bowl. Mix to combine thoroughly.
Add individual balls to the mix and roll around to coat. Repeat.
Add the olive oil to a large flat bottom frying pan and then add the balls. Fry on a low to medium heat for a few minutes on each side until crispy. You may need to do this in batches. If so, add a little more oil if needed.
Remove from the pan and place on a large baking tray.
Bake for 10 minutes on Gas Mark 4
To make the mint dip
Mix everything in a small bowl.
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More Recipes with Peas, Asparagus or Risotto Rice
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Pesto Risotto with Sautéed Greens and Za’atar Cauliflower Steaks
Caramelised Leek and Mushroom Risotto with Toasted Pine Nuts
Beetroot Risotto with Ancient Grains
Discuss this Recipe with Niki
6 Responses
Just had the risotto for dinner – really deliciousReply
Fantastic! happy to hear
Love
Niki xxxReply
Looks amazing. Could I make this with normal rice like black or wild?
Reply
Thanks Jess
You can can, however the rice won’t go as soft and gooey.
Love
Niki xxReply
This risotto recipe looks perfect for the summer. Do you have to use the white wine–is it a necessary ingredient in terms of how the risotto will turn out in regards to texture, or is it just a flavor component?Reply
Hey Cassie
Not at all, it’s completely optional.
Much love, Niki xxReply
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