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5 from 1 vote

Spring Pea and Asparagus Risotto (Vegan, Gluten-Free)

This springtime Pea and Asparagus Risotto is beautifully creamy yet dairy-free, comforting, seasonal and simple enough as a midweek meal.
Course Dinner, Lunch
Cuisine International, Italian
Keyword pea and asparagus risotto, vegan risotto
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 589kcal
Author Jo Allison


  • 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


  • 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!



  • 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. 
  1. Make sure your stock is hot when you're adding it to the rice.
  2. Don't feel like you have to use up all of the stock although you will most likely use up most of it.
  3. Don't leave your risotto unattended! 
  4. Feel free to deglaze the pan (after adding rice and before stock) with some white wine if you wish!
  5. Don't skip the resting part and let the asparagus risotto sit covered for 5-10 minutes, it really does make a difference.
  6. 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!


Calories: 589kcal | Carbohydrates: 94g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 2g | Sodium: 1393mg | Potassium: 582mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2303IU | Vitamin C: 48mg | Calcium: 66mg | Iron: 8mg