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–+ servings

Creamy Vegan Asparagus and Pea Risotto

Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Main Course
Cuisine American, Italian
Servings 4 servings

Ingredients
  

  • 1 cup arborio rice or short grain white rice
  • 4 cups vegetable broth
  • 1 small onion diced
  • 1/2 cup dry white wine
  • 2 minced garlic cloves
  • 1 tbsp flour
  • 1 tbsp white miso paste
  • 1 bunch bunch of asparagus, tips and top of stock cut toss the bottom half
  • 1 tbsp fresh squeezed lemon juice
  • 1 cup peas
  • 1 tbsp olive oil
  • salt & pepper
  • 1 tbsp freshly chopped parsley optional

Instructions
 

  • In a small pot, heat the vegetable broth on low heat
  • In a separate large pot, heat some oil then saute the onion for a couple minutes on medium heat with a good pinch of salt and a little pepper. Add the garlic and stir for 30 seconds. Stir in the flour and coat the onion. Stir in the white rice and deglaze the pan.
  • Once the wine is mostly absorbed stir in the rice and turn heat to low/medium. Now we start ladling in the broth. I work in 1/2 cup increments. Stir the first pour until mostly absorbed, then stir in the miso. Continue to ladle in the broth in 1/2 cup amounts. Once it's mostly absorbed, stir in another 1/2 cup. It will take about 15-20 minutes.
  • When you ladle in the last amount, stir in the asparagus, peas, and lemon. Taste and adjust seasoning if needed. Stir in the parsley now if you're adding it. The rice should be thick and creamy now. Serve and enjoy!
Keyword asparagus, peanut butter, risotto, vegan, vegetarian
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