Risotto is one of my most favorite dishes ever. And when I start seeing asparagus at the market, I know it’s time to make this dish. I mean, asparagus and peas. Together they are magic. But, wait, are you saying, “Vegan risotto?” Oh yes, vegan risotto!
Vegan risotto is so easy to make. All you do is leave out the dairy products and voila. It is the same process as traditional risotto. Arborio rice. Olive oil. White wine. Stock or water. And lots of stirring.
- I personally like to use water or homemade vegetable stock for this recipe. Before I knew my way around the kitchen, I used store bought stock and it tasted like, well, salty stock. I like water to keep it light or my own homemade stock for extra flavor. Either way, it’s delicious.
- I use Vegan Vine Chardonnay. It is vegan and it’s delicious. When it comes to cooking with wine, use a wine that you like to drink.
- Use the white and light green parts of the leeks only because the dark green parts are too tough.
- If using fresh peas, shell and blanch them before adding to the risotto. If using frozen peas, defrost them and then add to the risotto.
- I like top my risotto with nutty parm. Use homemade or store bought vegan parm.
Spring Risotto: Asparagus, Leek & Green Pea Risotto
I love making this risotto when I first start seeing asparagus and fresh peas at the market.
- 1 leek
- 1 tablespoon olive oil
- 1 clove garlic
- 1 cup arborio rice
- 1 cup good white wine
- 4 cups boiling water or vegetable stock
- 1 dozen asparagus (save two for garnish)
- 1 cup green peas
- Salt, a few pinches, to taste
- The zest of 1/2 lemon
- Nutty parm (for garnish, optional)
Get your water or stock boiling.
Clean and cut the leek into thin half moons.
Heat the olive oil in a big saucepan with sides. Add the leek and cook until it starts to turn translucent. Season with a little salt. Add the garlic and cook for another minute, until fragrant.
Add the rice and toss around to make sure each grain is coated with the oil. You will see the grains start absorb the oil.
Add the white wine and cook until the wine is absorbed, stirring every so often.
Add about a cup of boiling water or stock. Stir around gently. When it is absorbed, add another cup. Repeat with one or two more cups full. Taste the rice. When it is al dente, proceed to the final steps.
Add two asparagus to the boiling water and blanch. Run cold water over them and then slice in half. Set aside.
Slice the rest of the asparagus into little rounds and add to the risotto along with the peas. Stir around until they turn bright green. Zest some of the lemon directly into the risotto and mix around one more time until everything is together.
Plate it up and top each bowl with a sliced asparagus, more lemon zest, and nutty parm, if desired. Enjoy!