This springtime Pea and Asparagus Risotto is beautifully creamy yet dairy-free, comforting, seasonal and simple enough as a midweek meal.
Asparagus season is upon us! As much as I love it in its purest form and on its own, I absolutely adore it in this simple spring pea and asparagus risotto.
If you thought you cannot have delicious vegan risotto (what about parmesan???) than think again. My vegan risotto primavera is super creamy, comforting and delicious without any dairy cheese whatsoever.
In addition to that and as rice is naturally gluten-free so is this risotto.
If risotto is your gem make sure to try my Vegan Beetroot Risotto as well!
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Ingredients
Rice - You want short grain, starchy type rice (Arborio or Carnaroli are the ones you are most likely to see in the supermarket).
It is the starch in the rice released during cooking process that is responsible for that famous creamy consistency of risotto.
Asparagus & Peas are the stars of this vegan risotto. You could always choose just the one and go with it but I love the mix of two. Broad beans would work nicely here too instead of or together with peas.
I like to pan fry my asparagus for this risotto but you could always steam it if you prefer.
Leek - I like to use leek in this risotto instead of an onion. I tend to cut it in half lengthwise (after a thorough clean) and then slice each half thinly. You could, however, use finely chopped onion instead.
Vegetable Stock - It can be either homemade or from the cube (I use Kallo) but it needs to be hot. I tend to keep the saucepan with my stock simmering on a low heat as I start my risotto.
Feel free to use a good splash of white wine to deglaze your pan after adding the rice but before the stock. Some say it adds heaps of flavour but I beg to differ. Don't get me wrong, I'm sure it does to some extent. However, as I don't drink white wine and never have a bottle on the go, I'm not that fussed. For me, generous amount of lemon juice at the end of cooking this asparagus risotto will do the trick.
Vegan butter - I like to use vegan butter in my risotto for initial sautéing and at the end to add that extra bit of richness and creaminess.
Lemon - I love how citrus cuts through the creaminess of the risotto and brings that bit of zing to the table.
Nutritional yeast - As it's a dairy-free risotto, there is of course no room for parmesan but I like to add a couple tablespoons of nutritional yeast for that extra umami, cheesy flavour. Alternatively, my homemade vegan parmesan (recipe coming soon) would be another perfect flavour enhancer.
Having said that, you don't need to add either one as this pea risotto is plenty flavourful without. Just make sure to season it to perfection with some salt and pepper.
Tips
- Make sure your stock is hot when you're adding it to the rice as you don't want to bring the temperature of the rice down and slow down cooking process. Keep the saucepan with stock simmering gently on the hob/stove as you're cooking the risotto.
- Don't feel like you have to use up all of the stock although you will definitely use most of it. Once you reach that creamy, al dente consistency (around 20-25 minutes in) you can take your risotto off the heat, stir in some butter and let it rest.
- Try not to leave your pea and asparagus risotto unattended! It's not a difficult dish to make at all but it does require some attention. Stir it regularly to prevent it catching and only add another ladleful of stock once the previous one has been absorbed.
- Don't skip the resting part and let the asparagus risotto sit covered for 5-10 minutes before serving. It really does make a difference.
- If after resting and when you're ready to plate up you find the risotto a little thick, add a splash more of stock or some vegan cream. It will do the trick!
Serving Suggestions
This lovely asparagus risotto makes filling meal on its own but you could serve it with a nice green salad on the side, simple vinaigrette and some homemade croutons.
This recipe yields 4 generous portions but you could easily feed 6 if serving it as a light lunch or a starter.
We tend to enjoy our risotto as an evening family meal (kids love it) therefore we often have it with my homemade vegan garlic bread.
Also don't forget plenty of freshly ground black pepper and a sprinkle of that vegan parmesan if you fancy.
Storing & reheating asparagus risotto
Risotto is best served straight away but if you happen to have any leftovers you can store them in the fridge for 2-3 days.
Make sure you cool your leftover rice down and put in the fridge as soon as possible.
You will notice your risotto thickening quite substantially once in the fridge. The best way to reheat it is in the saucepan on the hob/stove adding a bit of veggie stock, vegan cream or water until you reach that lovely, creamy consistency again.
Make sure to reheat your risotto until it's piping hot and only reheat it once!
I wouldn't recommend freezing.
How to make Pea and Asparagus Risotto - Step-By-Step Instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
- Prepare the asparagus by snapping off the woody ends and cutting each stalk into 3 pieces.
- Heat up couple of tablespoons of oil in a large frying pan and sautée the asparagus to your desired softness. It took me approximately 10 minutes to get mine how I like it.
- Prepare vegetable stock and keep it simmering gently on low heat as you start your risotto.
- Melt half of vegan butter in a shallow casserole dish, add sliced leek and sautée it gently until softened but not coloured.
- Add finely chopped (minced) garlic, stir it in and cook for another minute or so.
- Next, add rice to the pan and give it a good stir to incorporate it into the leek/garlic mixture. Cook it stirring constantly for about a minute or so.
- Slowly start adding the stock one ladle at a time, stirring it into the rice mixture until it's all absorbed. Follow with another ladle of stock and repeat until most of the stock has been used up (20-25 min). You want your rice creamy but not overly soft (it needs that bit of bite to it).
- Once you're happy with tenderness of the rice, add frozen peas, stir them in and cook for couple or minutes until they're defrosted and warmed through.
- Next add cooked asparagus pieces followed by lemon zest and juice and stir them in.
- Add nutritional yeast or vegan parmesan (if using), adjust seasoning and give it all one last stir.
- Have a little taste, adjust seasoning if required and give it one last stir.
- Add another half of vegan butter, stir it in and let your risotto sit (covered) for 5-10 minutes before serving.
- Serve and enjoy!
Have you tried my Pea and Asparagus Risotto?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
More recipes you might want to try
Sun-Dried Tomato Risotto with Asparagus
Air Fryer Asparagus
Vegan Quiche with Asparagus
Asparagus Soup with Spinach (Vegan, Dairy-Free)
Warm Potato Asparagus Salad with Lentils
Easy Oven Roasted Asparagus
📋 Recipe
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 tablespoon nutritional yeast optional, or you could use vegan parmesan
- 50 g vegan block butter (divided) I use Flora Plant Butter
- 2 tablespoon olive/rapeseed oil for pan frying asparagus
Instructions
- Prepare the asparagus by snapping off the woody ends and cutting each stalk into 3 pieces.
- Heat up couple of tablespoons of oil in a large frying pan and sautée the asparagus to your desired softness. It took me approximately 10 minutes to get mine how I like it.
- Prepare vegetable stock and keep it simmering gently on low heat as you start your risotto.
- Melt half of vegan butter in a shallow casserole dish, add sliced leek and sautée it gently until softened but not coloured.
- Add finely chopped (minced) garlic, stir it in and cook for another minute or so.
- Next, add rice to the pan and give it a good stir to incorporate it into the leek/garlic mixture. Cook it stirring constantly for about a minute or so.
- Slowly start adding the stock one ladle at a time, stirring it into the rice mixture until it's all absorbed. Follow with another ladle of stock and repeat until most of the stock has been used up and your rice is creamy but not overly soft (still has got a bit of bite to it) 20-25 minutes.
- Once you're happy with tenderness of the rice, add frozen peas, stir them in and cook for couple or minutes until they're defrosted and warmed through.
- Next add cooked asparagus pieces followed by lemon zest and juice and stir them in.
- Add nutritional yeast or vegan parmesan (if using), adjust seasoning and give it all one last stir.
- Add another half of vegan butter, stir it in and let your risotto sit (covered) for 5-10 minutes before serving.
- Serve and enjoy!
Video
Notes
- Nutritional information is approximate, per serving and should be treated as a rough guideline only.
- Feel free to substitute leek with finely chopped onion.
- Store your leftover risotto in the fridge for up to 3 days. Reheat thoroughly and only one.
- I don't recommend freezing.
- Make sure your stock is hot when you're adding it to the rice.
- Don't feel like you have to use up all of the stock although you will most likely use up most of it.
- Don't leave your risotto unattended!
- Feel free to deglaze the pan (after adding rice and before stock) with some white wine if you wish!
- Don't skip the resting part and let the asparagus risotto sit covered for 5-10 minutes, it really does make a difference.
- If after resting and when you're ready to plate up you find the risotto a little thick, add a splash more of stock or some vegan cream. It will do the trick!
Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all!