This delicious risotto recipe is packed full of lovely fresh spring flavours that work perfectly together in this dish. The mint adds a freshness to this that balances out the flavours of the nutritional yeast, wine and the sweetness of the asparagus and peas.
I always shied away from making risottos as I had heard horror stories and just assumed they were very complicated to make. I decided it was finally time to give it a go and, although the constant stirring can get a little tedious, the lovely dish you will be left with is well worth it. As it is fairly time consuming this is not something I would make through the week and instead would reserve it for a weekend date night at home.
If you like the flavours in this recipe you may also like my Pea Pesto Potato Salad recipe which you can find here.
As this needs stirring constantly, I find it helpful to ensure everything is ready and chopped before starting so I don’t get distracted when I should be stirring. Whenever I have made this 650ml of liquid is enough, however, if you taste test your risotto and it isn’t quite cooked you can just add in some boiling water if you run out of stock.
If you are not dairy free you can use regular butter, cream and parmesan in place of the nutritional yeast when making this recipe. If you follow a vegan diet you will need to check the kind of wine that you use, there are plenty of vegan options on the market just make sure you use a dry one. Part of the alcohol will evaporate when cooking and you will just be left with a lovely flavour that adds an extra depth to this risotto.
Do not skip the last step where you replace the lid and allow the risotto to sit as this is when it will start to become creamy. This risotto is best when eaten immediately after eating and I would not recomend making it in advance.