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Easy peasy Asparagus Risotto

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Easy peasy Asparagus Risotto
Nomads
21st June 2018

Easy peasy Asparagus Risotto

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

Asparagus tips on wooden chopping board

 

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

 

Method

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.

 

Asparagus risotto served in white dish garnished with lemon

 

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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Recipe by Jo

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