Vegan asparagus and pea risotto – Food & Home Magazine

Name: Vegan asparagus and pea risotto – Food & Home Magazine
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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This vegan asparagus and pea risotto is creamy, comforting and packed with fresh greens. A simple plant-based dinner perfect for weeknights or entertaining.

View full recipe on www.foodandhome.co.za

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.

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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)