Saffron Risotto with Asparagus and Peas (Dairy-Free)

Ingredients

• 1.5 cups Arborio rice
• about 450 g Asparagus
• 1 cup Frozen peas
• 1 medium Onion
• 2 cloves Garlic
• 6 cups Vegetable broth
• 1/4 teaspoon Saffron threads
• 1/2 cup White wine
• 2 tablespoons Olive oil
• 1/4 cup Nutritional yeast
• 1 teaspoon Lemon zest
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the vegetable broth in a saucepan and keep it warm.
2. 2Chop the onion and garlic. Cut the asparagus into 2.54 cm pieces.
3. 3Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened.
4. 4Add the arborio rice and cook for 1-2 minutes, stirring constantly.
5. 5Pour in the white wine and let it evaporate.
6. 6Add a ladleful of warm vegetable broth to the rice and stir until absorbed. Continue adding broth, one ladleful at a time, stirring constantly until each addition is absorbed before adding the next. This should take about 20-25 minutes.
7. 7Stir in the asparagus, peas, saffron threads, nutritional yeast, and lemon zest. Cook for another 5 minutes, or until the asparagus is tender and the risotto is creamy.
8. 8Season with salt and pepper to taste. Serve hot.

Substitutions

Related Guides