Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds) - Vegan Recipe Club

Ingredients

• 50g almonds (optional)
• 400g risotto rice
• 2 shallots or small onions, finely diced
• 4 cloves garlic, crushed
• 2 spring onion (optional), finely sliced
• 250ml vegan white wine (check out Barnivore for a comprehensive list)
• 2 tbsp lemon juice
• 150g frozen peas
• 200g asparagus, ends removed
• 1 litre vegan stock (and possibly a bit more)
• 1 tbsp black truffle oil (optional)
• 20g fresh sage leaves (optional)
• 65ml olive oil
• Vegan parmesan, shaved (eg Violife Prosociano)
• Salt and pepper, to taste