Asparagus

Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds)

This lovely springtime risotto can be adapted to all levels of taste and ability. Either way it’s straightforward but if you’d like to posh it up a bit then add the toasted almonds and sage crisps. The basic risotto is still delicious as it is if you need a faster, simpler recipe. Enjoy 🙂

Gluten free
Wheat free
Low fat, low sugar

Click on a star to rate this recipe! You must log in first.

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Total time

45

Cuisine

Italian

Meal

  • mains
  • lunches

Servings

4

Ingredients

  • 50g almonds (optional)
  • 400g risotto rice
  • 2 shallots or small onions, finely diced
  • 4 cloves garlic, crushed
  • 2 spring onion (optional), finely sliced
  • 250ml vegan white wine (check out Barnivore for a comprehensive list)
  • 2 tbsp lemon juice
  • 150g frozen peas
  • 200g asparagus, ends removed
  • 1 litre vegan stock (and possibly a bit more)
  • 1 tbsp black truffle oil (optional)
  • 20g fresh sage leaves (optional)
  • 65ml olive oil
  • Vegan parmesan, shaved (eg Violife Prosociano)
  • Salt and pepper, to taste

Instructions

  1. Heat the oven to 180˚C (fan)/350˚F/Gas Mark 4.
  2. Spread the almonds over a baking tray and heat in the oven for 5-10 minutes.
  3. Blitz them into bits (not powder) or finely chop. Set aside.
  4. To make the (optional) sage crisps, heat the olive oil in a small frying pan on a medium to high heat. Drop the sage leaves in for a few seconds then remove and sprinkle with salt. Set aside.
  5. Heat some oil in a large saucepan over a medium heat.
  6. Fry the shallots and (optional) spring onion until soft.
  7. Add the garlic, stir through and fry for 30 seconds-1 minute.
  8. Pour in the risotto rice, stir thoroughly and heat for 30 seconds.
  9. Add the white wine and on a low to medium heat cook until fully absorbed.
  10. Pour in a quarter of the stock and again cook until fully absorbed. Repeat this stage using a quarter of the stock at a time until it’s all been absorbed. The texture should be loose and creamy and the rice is al dente (has a little bite to it). Add more stock if necessary.
  11. Add the lemon juice and (optional) truffle oil and stir through.
  12. Add salt and pepper, to taste.
  13. Either add the peas a few minutes before the end of cooking or cook separately and add in at the end to retain the most colour.
  14. Fry the asparagus on either side for 1-2 minutes or griddle on both sides using a griddle pan.
  15. Add the peas to the risotto then decorate with asparagus, sage crisps, Parmesan and roasted almonds.
24582458

Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Donate

Related recipes

Flourless Mince Pie Brownies

Flourless Mince Pie Brownies

Fancy some mince pie brownies? They are gooey, moist, fruity and richly chocolatey and totally addictive (be warned)… These lovely and super festive brownies are so good you’d never believe…

Baked Biscoff Cheesecake

Baked Biscoff Cheesecake

This cheesecake is the ultimate indulgence! You’ll only need a small bite so there’ll be lots to go around – perfect for a big Christmas dinner 🙂

Mexican Halloween Hot Chocolate Cakes

Mexican Halloween Hot Chocolate Cakes

This deliciously spooky halloween recipe is courtesy of Viva!’s very own Dr Justine Butler! Have a look at her blog for lots of other amazing recipes and inspiration 🙂

'Tuna' & Sweetcorn Sandwich

‘Tuna’ & Sweetcorn Sandwich

This is a great vegan, fishless alternative to this traditional sandwich. Perfect for lunchboxes or use the filling for jacket potatoes, toasties, pasta bake, puff pastry tart.

Pizza Dough

Pizza Dough, Smoked Ajo Blanco & Basil

This has become something of a signature dish of sorts. It really came about because of my personal loathing of sourdough as the accepted bread course at restaurants. I wanted…

Frangipane Tart

Frangipane Tart

This is one of my favourite dessert recipes: light, crisp pastry with a frangipane topping over a delicate layer of jam. Everyone who tries it loves it, so I hope…