Risotto Primavera | Easy Vegan Recipes | Veganuary

Ingredients

• 2 tbsp Flora (or other vegan butter)
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1 1/8 cups Arborio rice
• 3 cups hot vegetable stock
• 300 ml vegan dry white wine (optional but increase stock to 1 liter if not used)
• 2 cups frozen petite peas
• 1 cup asparagus tips, each cut into three
• 5 cups spinach, washed and drained
• 3/4 cup vegan Parmesan cheese, grated
• pinch of salt and freshly ground black pepper