Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds)

Name: Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds)
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; pepper

www.veganrecipeclub.org.uk

This lovely springtime risotto can be adapted to all levels of taste and ability. Either way it's straightforward but if you'd like to posh it up a bit then add...

View full recipe on www.veganrecipeclub.org.uk

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.veganrecipeclub.org.uk.

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