Creamy and delicious vegan risotto –  with no butter or cheese!

Olive oil

1 lemon

1 onion or 3 shallots

I pack of asparagus ( I prefer the thin type for this)

I cup of peas

I leek (halved and chopped up into small slices)

1L veggie stock

wholegrain risotto rice

3/4 cloves of garlic

salt and pepper

nutritional yeast flakes

  1. Cut up the asparagus into small discs leaving the tips for garnish.
  2. Put about 1 litre of veggie stock in a pan on the stove and simmer.
  3. In a large flat pan over medium heat, heat oil, onion, leeks, garlic, and a few pinches of salt. Cook until onion and leeks are soft, 5-10 minutes.
  4. Add rice, stir together, and let the rice toast for about 1 minute.
  5. Add a glass of white wine and the juice of half a lemon and let it cook, stirring for about 2 minutes until the wine is somewhat evaporated.
  6. Add stock, one ladle full at a time, stirring continuously. When stock becomes mostly cooked down, add the next ladle full. This process should take about 20-30 minutes. Add more stock or water if necessary. Stir in nutritional yeast – 1tbs twice or three times during the process to thicken the sauce and give it that creamy texture without using butter.
  7. During the last few minutes of this process, add in asparagus and peas.
  8. Before you use all the stock up, blanch the asparagus tips in the stock and set aside to garish.
  9. Remove pan from heat. remaining lemon juice, lemon zest (reserve a bit for garnish at the end). Stir together. Taste and adjust seasonings. Add more hot stock if necessary to reach your desired consistency.
  10. Scoop into bowls and garnish with lemon zest, asparagus tips and black pepper.

 

 

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