Here’s how to make it…
Ingredients:
- 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
Method:
- 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.
