This vegan risotto is packed full of springtime flavours and is super simple to make. A quick and easy vegan mint-pea pesto is swirled through plump Arborio rice and fresh asparagus to make a deliciously creamy and hearty plant-based risotto.
It’s no secret that I LOVE risotto. One of the early recipes from the blog and which has always been in regular rotation at my house is this super tasty vegan artichoke and sun-dried tomato risotto.
And there’s something about springtime that always inspires me to come up with new vegan risotto recipes. Roasted radishes are delightful in this vegan radish risotto recipe and now comes this asparagus and mint-pea pesto risotto, which may be my favourite risotto recipe to date!
As I’ve assured you in those previous recipes, risotto is not at all hard to make but it tastes like it is! Whip up any creamy vegan risotto recipe and you’ll be sure to impress!
This recipe starts by preparing the mint-pea pesto. Simply blitz all the ingredients together in a food processor. Easy peasy!
Most of your attention goes to the rice. As you probably know already, risotto rice needs to be constantly stirred as you slowly add the liquid. This step takes about 20 – 25 minutes and since the recipe calls for a cup of wine, you might as well pour yourself a glass (or two) as well.
As the rice releases its starches you’ll see it get creamier and creamier. When you’ve added about ¾ of the liquid, throw in the asparagus and let it cook as the rice finishes. When the rice is tender yet firm and has a creamy sauce, it’s ready. Finally, take it off the heat and stir through the mint-pea pesto. Done!
This vegan asparagus risotto is best served immediately when it’s at its maximum creaminess (it will thicken as it cools). Serve it with a fresh green salad and crusty bread.
- ½ cup (70 grams) fresh or frozen peas
- Packed ¼ cup (10 grams) fresh mint
- ¼ cup (33 grams) roughly chopped walnuts
- The zest of half a lemon
- ¾ tablespoon lemon juice
- ½ teaspoon white miso paste
- 3 tablespoons olive oil
- 3 cups (710 ml) vegetable stock
- 1 cup (240 ml) dry white wine
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 cup (200 grams) Arborio rice
- 1 bunch (250 grams / 8.8 oz) fresh asparagus, ends snapped off and sliced
- Salt and pepper to taste
- If you’re using frozen peas, blanch them in boiling water for a couple of minutes to thaw then drain.
- Add the peas, mint, walnuts, zest and juice of the lemon, miso paste, and two tablespoons of olive oil to a food processor and pulse, scraping down the sides as necessary, until you have a thick pesto.
- Put the stock and wine in a pot over low heat.
- Heat the remaining tablespoon of oil in a pan over medium heat. Cook the onions until translucent then add the garlic and cook until fragrant. Add the dry rice and cook, stirring from time to time, until the rice begins to brown and crackle.
- Add a ladleful of the stock/wine mixture to the rice and stir, stir, stir. Once the liquid is almost all absorbed add another ladleful of stock, stirring continuously. Continue like this until you’ve used about ¾ of the liquid. Add the chopped asparagus with the remainder of the liquid.
- It should take 20 – 25 minutes to make the rice. It’s ready once the rice is tender yet firm in a creamy sauce. Remove the pan from the heat and stir though the mint-pea pesto. Taste the risotto and add salt and pepper (the quantity depends how salty your stock was).
- Serve immediately.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 459 Total Fat: 30g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 26g Cholesterol: 0mg Sodium: 642mg Carbohydrates: 32g Fiber: 6g Sugar: 6g Protein: 10g
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