Asparagus Pesto Risotto
Start by chopping the shallots and garlic, adding to the pan with a healthy glug of oil. Fry this until the onions and garlic have softened.
Add in the rice and stir together for approx 1 minute. Next it’s time to prepare your stock. Add around 1/4 to the pan and mix everything together. Stir continuously over a gentle heat until the rice has absorbed all of the liquid.
Add another ladle of stock stirring continuously until all of the liquid is absorbed. Repeat this process over until all of the stock has been added.
Meanwhile, add the asparagus into a baking tray, drizzle with olive oil and season. Roast in the oven for 10-15 minutes.
When the risotto is done, turn off the heat and stir through the pesto, nutritional yeast, basil, butter and lemon juice. Adjust seasoning, and serve topped with the roasted asparagus.
Asparagus Pesto Risotto
Ingredients
- olive oil
- 4 shallots (finely chopped )
- 3 garlic cloves (finely chopped (can grate))
- 250 g arborio rice
- 750 ml vegetable stock
- 1 bunch of asparagus
- 200 g frozen peas (defrosted )
- lemon (juice of )
- 2 tbsp nutritional yeast
- handful of basil (Pick the leaves and chop or tear)
- 2 tbsp vegan pesto
- salt and pepper
- 1 tbsp vegan butter
Instructions
- Preheat your oven to 180C.
- Add the shallots and garlic to the pan with a healthy glug of oil.
- Fry until the onions and garlic have softened.
- Add in the rice and stir together for approx 1 minute.
- Prepare your stock and add around 1/4 to the pan, mixing everything together. Stir continuously over a gentle heat until the rice has absorbed all of the liquid.
- Add a little more stock (approx. a ladle), stirring again in with the rice until all of the liquid is absorbed. Repeat this process over stirring most of the time until all the stock has been added. With the last ladle add the peas, stirring through.
- Meanwhile, place the asparagus on a baking tray, drizzle with olive oil and season. Roast in the oven for 10-15 minutes.
- When the risotto is done, turn off the heat and stir through the pesto, nutritional yeast, basil, butter and lemon juice.
- Adjust seasoning, and serve topped with the roasted asparagus.
Nutrition
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4 comments
Alicja
What is a vegan pesto?
Amelia Bradley
Yum yum
Madeleine
So glad you think so!
Amelia Bradley
Yummy