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Lemon Asparagus Risotto

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Ingredients

Adjust Servings:
20 spears asparagus
2 tablespoons olive oil
1 shallot
2 clove garlic
120ml white wine
zest and juice of 1 lemon
200g arborio rice
600ml vegetable stock
100g garden peas
1 tablespoon nutritional yeast
sprinkle to garnish vegan parmesan

Nutritional information

1
Serving
343
Calories
9.7g
Protein
7.8g
Fat
1.1g
Saturated Fat
54.6g
Carbohydrates
6.8g
Dietary Fiber
5g
Sugars
0mg
Cholesterol
127mg
Sodium

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Lemon Asparagus Risotto

Features:

    Fresh veg with zesty lemon will keep you coming back for more

    • 20
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    This simple dish is bursting with flavour. If you haven’t tried a vegan risotto yet then you’ll be amazed just how good this is. The lemon gives a freshness which will keep you coming back for more

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    Steps

    1
    Done

    Boil a medium saucepan of water. Add the asparagus and cook for about 2 minutes, until they are tender but still have a bit of bite to them. Remove them, put them under the cold tap for a moment to cool them and stop the cooking process. Set them aside for later.

    2
    Done

    Heat the vegetable stock in a small pan and keep it warm. The reason for this is when we add it to the dish later, we don't cool the rice and everything can continue cooking.

    3
    Done

    Heat the olive oil in a large pan on a medium heat. Dice the shallot and onion, add to the pan. Cook for 3-4 minutes to soften.

    4
    Done

    Mince the garlic clove and add that to the pan. Cook for a further 3 minutes.

    5
    Done

    Next, add the rice. Stir it and let it warm up for two minutes. Now we start the risotto process! Lower the temp to a medium-low. Add the white wine, lemon juice and zest, and cook slowly until the wine is absorbed by the rice. Cooking risotto takes time and it has to be constantly watched and stirred to get the best results but it's worth in the end.

    6
    Done

    Add 60ml of the vegetable stock and continue to cook gently and stir until the stock is absorbed. Repeat until the rice is cooked. Taste the rice to be sure it's just how you like it. You may not need all the stock or you may end up running out. If you do run out then you can boil the kettle and add 60ml of hot water.

    7
    Done

    Meanwhile, cook the garden peas. If you are using fresh or frozen, heat a small pan of water to boiling point and add the peas.

    8
    Done

    Dice up 8 asparagus spears, keeping 3 pieces for each person to garnish later.

    9
    Done

    By now the magic of the arborio rice should have made the dish thick, creamy and soft. Stir in the nutritional yeast, cooked peas and diced asparagus. Serve immediately, lay 3 asparagus spears on top of each dish and add some grate vegan Parmesan for that extra cheese flavour, yum!

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