Kirly Sues Kitchen

Vegan Pea and Asparagus Risotto


pea and asparagus rissoto







25g (1 oz) margarine
1 onion, finely chopped
320g/11 oz arborio rice
1 tablespoon all purpose seasoning
1 litre (about 1 3/4 pints) vegetable stock (use 2 stock cubes)
1 carrot, sliced
250g/9oz tray asparagus tips
175g/6oz frozen petit pois
Salt and pepper
Chopped fresh basil

Preparation Method

Melt Vegetable margarine in a large saucepan and fry the onion for about 5 minutes until softened.
Add rice, stir until coated then add all purpose seasoning.
Cook for 20 minutes, adding stock every few minutes when the risotto becomes dry and starts to stick.
After 10 minutes add the carrots, and add the asparagus 5 minutes later (5 mins before serving).
Add the petit pois a couple of minutes before you’re ready to eat. Check seasoning and garnish with chopped basil.


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