Spring Pea and Asparagus Risotto Vegan Gluten Free
Ingredients
- 350 g white short grain risotto rice (arborio or carnaroli are most common ones)
- 400 g (large bunch) asparagus
- 1 leek (cut in half and thinly sliced, also see notes)
- 250 g frozen peas
- 1.3 ltr vegetable stock (from cube is fine, I use Kallo)
- 2 garlic cloves (minced or finely chopped)
- 1 lemon (juice and zest)
- 2 tbsp nutritional yeast (optional, or you could use vegan parmesan)
- 50 g vegan block butter (divided) (I use Flora Plant Butter)
- 2 Tbsp olive/rapeseed oil (for pan frying asparagus)
Instructions
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