Easy One Pot Asparagus, Pea & Mint Risotto (Gluten Free, Vegan)

Prep: 15 minutesCook: 45 minutesTotal: 60 minutes
Yield: serves 2 - 3Category: Dinners
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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.

Ingredients

metric
imperial
  • 650ml 2 + 3/4 cups boiling water
  • 200g 1 cup arborio rice
  • 150ml 1/2 cup + 2 tbsp dry white wine
  • 125g 3/4 cup asparagus
  • 100g 1/2 cup frozen peas
  • 4 tbsp nutritional yeast
  • 2 tbsp dairy free butter
  • 1 small onion
  • 2 cloves garlic
  • 1/2 handful fresh mint leaves
  • 1 tbsp olive oil
  • 2 vegetable stock cubes
  • pinch sea salt
  • pinch black pepper

Method

  1. Place the stock cube in a jug along with the boiling water and stir so it dissolves
  2. Add the oil and one tablespoon of the butter to a heavy bottomed skillet and allow to heat up
  3. Peel and finely slice the onion and add to the pan, sautee over a moderate heat for five minutes until the onions begin to soften
  4. Peel and mince the garlic, stir into to the pan
  5. Add the rice to the pan and stir for around one minute, ensuring each piece gets fully coated in the melted oil and butter
  6. Increase the heat and pour in the wine, stirring constantly until it has mostly evaporated
  7. Stir in a generous pinch of salt and pepper. Reduce the heat
  8. Ladle one spoonful of stock into the rice, stirring continuously until it has been fully absorbed. Repeat this until around two thirds of the stock has been used
  9. Chop the asparagus spears into small pieces and add to the pan along with the frozen peas. Stir well and continue ladling in the stock
  10. After a few minutes, stir in two tablespoons of the nutritional yeast. When you have just one ladle of stock left taste the rice to check if its cooked, it should be soft but still have a little bite
  11. Add the last ladle of stock along with the shredded mint leaves. Stir until the liquid has been fully absorbed
  12. Once ready, remove the pan from the heat and add the remaining nutritional yeast and butter. Stir briefly before placing the lid on the pan and allowing it to sit for two minutes until serving

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