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!
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!