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Spring Risotto

by Elisa Rossi
on 4th May 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

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.


Spring Risotto

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Ingredients

  • 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
Prep Time
Serves
2

Instructions

  1. Into a large pan add the oil and then the finely chopped shallots.

  2. Cook for 3-4 minutes until the onion has softened and started to caramelize.

  3. Add in the crushed garlic and cook for a further minute. Be careful not to burn it!

  4. Wash and rinse the brown rice, then add it into the pan.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Serve with some extra nutritional yeast and black pepper. Enjoy!

 

Elisa Rossi

I started my blog Happy Skin Kitchen after suffering of hormonal acne for few years. During this period I tried numerous creams and antibiotics and after seeing no improvements I decided to take the matter into my own hands and try to clear my skin through a more holistic approach. Since then I gradually moved to a mostly wholefood plant based diet which has proven to the best choice I made for my skin and my overall health as well.
Read more posts by Elisa Rossi