SPRING GREEN PEA & ASPARAGUS RISOTTO
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 1/2 cups arborio rice
4 cups vegetable broth
1/2 cup dry white wine
1 bunch asparagus, trimmed and chopped into 1-inch pieces
1 cup frozen green peas
1 lemon, zested and juiced
Salt and black pepper, to taste
Vegan parmesan cheese, for serving (optional)
In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
Add the arborio rice to the pan and stir until the rice is coated with oil and lightly toasted, about 2-3 minutes.
Add the white wine to the pan and stir until it is fully absorbed by the rice.
Begin adding the vegetable broth, about 1/2 cup at a time, stirring constantly until each addition is fully absorbed before adding the next. Continue this process until the rice is tender and the risotto is creamy, about 20-25 minutes.
While the risotto is cooking, steam the asparagus and green peas until tender.
Once the risotto is done, stir in the lemon zest, lemon juice, steamed asparagus, and green peas. Season with salt and black pepper to taste.
Serve the risotto hot, topped with vegan parmesan cheese, if desired.
This recipe makes 4 servings.
Nutrition per serving (without the vegan parm): 383 calories, 73g carbohydrates, 5g fat, 9g protein