This risotto is the perfect celebration of a new season. It’s packed full with light flavors, yet is still so creamy and decadent. Personally, I absolutely love asparagus. They have such a fresh flavor with a subtle sweetness and are incredibly versatile. Asparagus work particularly well paired with peas because they’re both spring vegetables.
- 150g brown rice
- 2 shallots
- 1 garlic glove
- 100g frozen peas
- 50g frozen edamame beans
- 200gr asparagus
- 1 tbsp lemon juice
- 1 ltr veggie stock
- 2 tbsp nutritional yeast (extra fro sprinkling on top)
- 1 tsp olive oil
Into a large pan add the oil and then the finely chopped shallots.
Cook for 3-4 minutes until the onion has softened and started to caramelize.
Add in the crushed garlic and cook for a further minute. Be careful not to burn it!
Wash and rinse the brown rice, then add it into the pan.
Put the lid on, reduce the heat to a simmer and cook the risotto for 25-30 minutes. Make sure you stir it from time to time. Add more water if it’s needed.
While the rice is cooking, put the frozen peas and edamame beans into a bowl and cover them with boiling water. Let them sit for 5 minutes until they are soft. Then place them into the food processor and blitz until you have a chunky puree. Leave the puree on one side.
Chop the asparagus into small pieces. 5 minutes before the dish has finished cooking add the asparagus into the rice. I like to keep my asparagus quite crunchy, therefore I don’t cook them for too long.
Just before the risotto is ready stir in the peas, edamame puree and the nutritional yeast. Give it a good mix and adjust with salt and pepper. Add the lemon juice.
Serve with some extra nutritional yeast and black pepper. Enjoy!