Spring Pea and Asparagus Risotto
Ingredients:
1 onion, chopped
2 garlic cloves, minced
1 cup Arborio rice
4 cups vegetable broth
1/2 cup dry white wine
1 bunch asparagus, trimmed and cut into bite-sized pieces
1 cup fresh or frozen peas
1/4 cup nutritional yeast
2 tablespoons vegan butter
1 tablespoon olive oil
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Instructions:
Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
Add the Arborio rice and stir to coat it in the onion mixture. Cook for 2-3 minutes until the rice becomes slightly translucent.
Add the white wine and stir until the liquid has been absorbed. Then add 1 cup of vegetable broth and stir until the liquid has been absorbed. Repeat this process with the remaining 3 cups of broth, one cup at a time.
While the risotto is cooking, blanch the asparagus and peas in boiling water for 2-3 minutes, then drain and set aside.
Once the last cup of broth has been absorbed, add the blanched asparagus and peas to the risotto and stir to combine.
Add the nutritional yeast, vegan butter, salt, and pepper to the risotto and stir until the vegan butter has melted and everything is well combined.
Serve the risotto in bowls, garnished with chopped fresh parsley.
