Vegan asparagus and pea risotto – Food & Home Magazine
This vegan asparagus and pea risotto is creamy, comforting and packed with fresh greens. A simple plant-based dinner perfect for weeknights or entertaining.
Ingredients
- 3 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, peeled and finely chopped
- 4 sprigs fresh thyme, leaves picked
- 210g (1 cup) arborio rice
- 250ml (1 cup) vegan MCC brut rosé (we used Graham Beck)
- 750ml (3 cups) vegetable stock
- salt and freshly ground black pepper, to taste
- 100g peas
- 100g asparagus tips
- 100g dairy-free Cheddar –flavoured cheese, grated (find at select health stores)
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