Vegan Asparagus, Pea & Mint Risotto

Vegan Asparagus, Pea & Mint Risotto

Here’s how to make it…


  • 600ml vegetable stock
  • 250g risotto rice
  • 200g asparagus
  • 100g fresh or frozen peas
  • 2 sticks of celery
  • 1 leek
  • 2 cloves of garlic
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon zest
  • A handful of mint
  • A handful of parsley
  • A squeeze of lemon juice
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper


  • Begin by preparing the asparagus. Remove the tips and dice the stems in to bite size pieces. Set the stems to one side
  • Add the asparagus tips to a bowl along with a little olive oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the asparagus tips on a griddle pan. Fry on each side until slightly charred
  • While the asparagus tips are frying, prepare the risotto. Finely chop the celery and leek
  • Add the asparagus stems, celery and leek to a large pan along with a generous drizzle of olive oil
  • Saute on a low heat for around 5 minutes
  • Finely chop or grate the garlic. Add the garlic to the pan along with the risotto rice
  • Stir to combine then saute for a further 5 minutes
  • Gradually add the vegetable stock. Stir continuously on a medium heat until the rice is soft and all of the liquid has been absorbed
  • Add the fresh or frozen peas to the risotto then stir to combine
  • Once the peas are soft, finely chop the mint and parsley. Add the mint and parsley to the risotto along with the nutritional yeast, lemon zest and lemon juice
  • Stir to combine, season to taste then serve
  • Top with the asparagus tips for a final flourish

This recipe serves 2.

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