Risotto has garnered itself a reputation of being one of those tricky to make dishes that many of us avoid making (me included!), but our talented recipe blogger Jo assures us that this one is easy-peasy!
Jo’s tip - I add most of my liquid all at once in the beginning of the recipe, with just extra as needed at the end. It’s so much simpler than adding small amounts all through the cooking process and I’ve tried it both ways many times and there really is no difference in the end result!
Prep time – 5 minutes
Cooking time – 20 – 25 minutes
Ingredients: (Makes 2 large portions)
2tbsp olive oil
1 cup risotto rice
1 small onion, diced
Bunch of asparagus (approx. 10 spears)
½ cup of frozen peas
5 cups vegetable broth
2tbsp lemon juice
Zest of one lemon
Black pepper to taste
2tbsp nutritional yeast flakes
Heat oil in a large pan, add onion and cook until soft.
Add rice and toast for 1-2 mins.
Add three cups of broth, simmer for 15 minutes, stirring regularly.
Reserve two asparagus tips for garnish and chop the remainder into bite sized pieces. Add to rice mix along with peas, lemon juice and zest, and simmer for five more minutes, gradually adding more of the remaining stock as needed.
Once cooked stir through nutritional yeast and black pepper. I garnished mine with grilled asparagus tips, a slice of lemon and more black pepper.
This risotto uses delicious, seasonal asparagus, is super creamy (you’d never believe it was vegan!), and the addition of the lemon works well with the richness of the risotto. From start to plate in 30 minutes, it’s a simple but impressive dinner-party worthy dish.
Find more of Jo's wonderful recipes
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