Asparagus and Pea Risotto



Deliciously creamy and healthy risotto. Dairy free!


Serves 2

  • Extra virgin olive oil 1 tbsp
  • Shallots 5-6 chopped
  • Garlic cloves 3 chopped
  • Arborio rice 1 big cup
  • Dry white wine 1 glass
  • Vegetable stock 1/2 cup
  • Bunch of asparagus cut into 1 inch pieces
  • Fresh peas half cup
  • Sea salt 1/2 tsp
  • Black pepper to taste


Boil the rice in hot water for about 5 minutes until its a little soft. This speeds up the cooking process.

Heat the oil in casserole dish or heavy based pan. Fry the onions for about 5 minutes on medium heat until translucent. Add in the garlic and keep stirring making sure it doesn’t burn. Add in the rice and cook for a further 2 mins. Turn up the heat to medium high and pour in the wine. Now watch it bubble up! Add in the vegetable stock a little at a time making sure to keep the mixture moist at all times.

Add in the asparagus and peas. Season with salt and pepper. Cook until the rice and vegetables are fully cooked. Enjoy 😀

To Serve

Serve with parmesan shavings only if you aren’t vegan 😮







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