Best Asparagus Risotto

Best Asparagus risotto. A hearty, warm and satisfying dish. This risotto is deliciously good and simple to make with a slight twist on the traditional method. Best served fresh from the risotto pan but can be reheated if necessary. I hope you enjoy.

Asparagus Risotto with Peas & Corn

A hearty, warm and satisfying dish. This risotto is deliciously good and simple to make with a slight twist on the traditional method. Best served fresh from the risotto pan but can be reheated if necessary. I hope you enjoy.
Prep Time 15 mins
Cook Time 40 mins
Course Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine Italian
Servings 6

Ingredients
  

  • 2 cups Arborio rice
  • 2 bunch asparagus
  • 200 gm frozen peas & corn fresh is better
  • 1 cup non-alcoholic beer any beer is fine but I prefer non-alcoholic
  • 1 lemon juice and zest
  • 1 onion finely chopped
  • 2 tbsp grapeseed oil
  • 400 ml plant milk
  • 1 tbsp vegetable stock powder Massel is plant based
  • 1/2 cup nutritional yeast
  • 1 tsp chilli flakes optional
  • 1/2 tsp smoked paprika
  • 1/2 tsp white pepper
  • 1 pinch Celtic sea salt
  • black pepper to taste
  • 2 cloves garlic minced
  • water

Instructions
 

  • Wash and chop asparagus leaving the spears aside with half of the peas & corn.
  • In a large non-stick pan, sauté finely chopped onion until soft
  • Add asparagus stems, garlic and the remaining peas & corn and sauté for a couple of minutes
  • Add the stock powder and 1/3 cup of water and cook until the asparagus is tender. Empty the pan into a blender and blend until smooth consistency.
  • Pour the blended vegetables back into the pan over high heat, add the rice and stir until well combined.
  • Pour in the non-alcoholic beer, mix well and allow the beer to completely evaporate.
  • Add the milk, smoked paprika and salt and pepper, constantly stirring as the rice absorbs all of the liquid.
  • Boil some water in the kettle and add small amounts at a time (approx 1/2 cup) to the pan. Stir the rice constantly and continue adding the water until the rice is tender and all liquid is absorbed.
  • In a separate pan, heat 1 tbsp olive oil, add chilli flakes. Once the chilli is sizzling add the peas & corn and asparagus spears, toss for a couple of minutes and set aside.
  • Once the rice is cooked, add the lemon juice and half the zest, the cooked peas & corn and the nutritional yeast.
  • Stir together and heat for a couple more minutes to cook off remaining liquid.
  • Serve hot and top with black pepper, lemon zest and asparagus spears.
Keyword arborio, asparagus, rice, risotto