This spring vegetable risotto is like my other recipes; easy, healthy and entirely vegan. Since the asparagus season has arrived I decided to come up with a spring risotto recipe with grilled green asparagus and lots of other healthy greens. Read on for the recipe!

Cook Time | 30 mins |
Servings |
people
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Ingredients
- 200 grams risotto rice
- 350 grams fresh green asparagus
- Handful haricots verts (thin green beans) trimmed and tailed
- 200 grams fresh or frozen spinach
- 1 large onion finely chopped
- 1 clove garlic minced
- Splash white wine or apple cider vinegar
- 2 litres vegetable broth
- 2 tbsp. olive oil
- 3-4 tbsp. nutritional yeast
Ingredients
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Instructions
- Chop the onion, crush the garlic. Remove the woody ends of the asparagus and trim the beans. Cut the beans and asparagus into equal 1-2 cm lengths. There’s no need to peel green asparagus, so don’t worry about that!
- Place the asparagus and beans on a plate and sprinkle with salt and pepper.
- Heat 2 litres of vegetable broth in a saucepan over high heat and bring to boil. Reduce heat to low.
- Heat olive oil in a wok or saucepan over medium-high heat. Add the onion and garlic. Cook until soft.
- Add the rice. Cook and stir for about 1 minute.
- Add the white wine or vinegar. Bring to boil and wait until most of it absorbs.
- Reduce the heat and add 1 ladle of vegetable stock to the rice. Cook and stir until the stock has absorbed. Repeat this process (1 ladle at a time) for about 20 minutes.
- After about 10 minutes of cooking the risotto, add the frozen spinach along with a ladle of stock. Keep stirring until the spinach has defrosted (if frozen).
- While the rice cooks, preheat a grill or saucepan over medium-high heat with some olive oil.
- Grill the asparagus and beans for about 6 minutes until tender and golden brown. Turn the heat off.
- Taste the rice and make sure it’s nice and tender (not too soft, with a little ‘bite’). Turn the heat off.
- Stir the asparagus, beans and nutritional yeast into the spinach risotto. Serve the vegetable risotto with some additional nutritional yeast or vegan Parmesan. Enjoy!
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