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.
