Creamy Vegan Asparagus and Pea Risotto

Creamy Vegan Asparagus and Pea Risotto

In a world where more people are embracing plant-based eating, discovering delicious, wholesome recipes that celebrate the flavors of nature is a true joy. This Creamy Vegan Asparagus and Pea Risotto is a perfect example of how vegan cooking can be both indulgent and nourishing. With its rich, velvety texture and vibrant spring flavors, this dish is sure to impress even the most skeptical of eaters.

Risotto, traditionally known for its buttery and cheesy richness, gets a plant-based makeover here without sacrificing any of its signature creaminess. The secret lies in a luscious cashew cream, which adds depth and a luxurious mouthfeel, while nutritional yeast brings a subtle cheesy umami flavor. Fresh asparagus and sweet peas not only add a pop of color but also provide a delightful contrast in texture and taste. A hint of lemon zest and juice brightens the dish, balancing the richness with a refreshing tang.

This recipe is more than just a meal—it’s a celebration of seasonal produce and mindful eating. It’s perfect for a cozy dinner at home, a special occasion, or even as a way to introduce friends and family to the wonders of plant-based cuisine. Plus, it’s surprisingly simple to make, requiring just a handful of wholesome ingredients and a little patience.

Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this risotto is a must-try. It’s proof that eating sustainably can be both satisfying and delicious. So, grab your apron, and let’s create a dish that’s as good for the planet as it is for your taste buds!

Creamy Asparagus and Pea Risotto Ingredients (Serves 4)

• 1 ½ cups (300g) Arborio rice (or another risotto rice like Carnaroli)

• 1 bunch asparagus (about 250g), trimmed and cut into 2-inch pieces

• 1 cup (150g) fresh or frozen peas

• 1 medium onion, finely chopped

• 3-4 cloves garlic, minced

• 4 cups (1 liter) vegetable stock (keep warm on the stove)

• ½ cup (120ml) dry white wine

• 2 tbsp olive oil

• ½ cup (60g) raw cashews, soaked in warm water for 2 hours

• ½ cup (120ml) unsweetened plant-based milk (e.g., almond, oat, or soy)

• 2 tbsp nutritional yeast (for a cheesy flavor)

• Zest and juice of 1 lemon

• 1 tsp salt (or to taste)

• ½ tsp black pepper (or to taste)

• Fresh parsley and basil, chopped (for garnish)

Creamy Asparagus and Pea Risotto Instructions

1. Prepare the Cashew Cream:

   • Drain the soaked cashews and blend them with the plant-based milk until smooth and creamy. Set aside.

2. Cook the Asparagus and Peas:

   • Bring a pot of salted water to a boil. Blanch the asparagus for 2-3 minutes until bright green and tender-crisp. Add the peas during the last minute of cooking. Immediately transfer to a bowl of ice water to stop the cooking process. Drain and set aside.

3. Start the Risotto:

   • Heat the olive oil in a large cast iron pan or skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the garlic and cook for another minute.

   • Add the Arborio rice and stir to coat it in the oil. Toast the rice for 1-2 minutes until it becomes slightly translucent around the edges.

4. Deglaze and Simmer:

   • Pour in the white wine (if using) and stir until it’s mostly absorbed by the rice.

   • Begin adding the warm vegetable stock, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding more. This process should take about 18-20 minutes.

5. Add Creaminess:

   • Once the rice is al dente (tender but still slightly firm) and most of the stock has been absorbed, stir in the cashew cream, nutritional yeast, lemon zest, and lemon juice. Mix well to combine.

6. Incorporate the Asparagus and Peas:

   • Gently fold in the blanched asparagus and peas and cook for another 2-3 minutes until heated through. If the risotto is too thick, add a splash of vegetable stock or plant-based milk to reach your desired consistency.

7. Season and Serve:

   • Taste and adjust seasoning with salt and pepper.

   • Garnish with a drizzle of olive oil, and fresh parsley and basil and serve immediately.

Tips for Success:

• Keep the Stock Warm: Adding warm stock helps the rice cook evenly and absorb the liquid properly.

• Stir Frequently: This releases the rice’s starch, creating a creamy texture.

• Customize: Add sautéed mushrooms or spinach for extra veggies.

Health and Nutrition of Creamy Vegan Asparagus and Pea Risotto

This Creamy Vegan Asparagus and Pea Risotto is not only a feast for the senses but also a powerhouse of nutrition. Packed with wholesome, plant-based ingredients, this dish offers a balanced combination of macronutrients, vitamins, and minerals, making it a healthy and satisfying meal choice.

At the heart of this recipe is Arborio rice, a whole grain that provides complex carbohydrates for sustained energy. While it’s slightly higher in starch than other rice varieties, this starch is what gives risotto its signature creamy texture. Paired with asparagus, a nutrient-dense vegetable, this dish becomes a source of essential vitamins like vitamin K (important for bone health) and vitamin A (vital for vision and immunity). Asparagus is also rich in folate, which supports cell growth and repair, and fiber, which aids digestion and promotes gut health.

The addition of peas brings a boost of plant-based protein, making this meal more satiating. Peas are also an excellent source of vitamin C, iron, and antioxidants, which help combat inflammation and support overall health. The cashew cream adds healthy fats, particularly monounsaturated fats, which are heart-healthy and help absorb fat-soluble vitamins like vitamin A. Cashews also provide magnesium, a mineral crucial for muscle function and energy production.

Nutritional yeast, a staple in vegan cooking, contributes B vitamins, including B12 (if fortified), which is essential for nerve function and energy metabolism. It also adds a cheesy flavor without the need for dairy. The lemon zest and juice not only brighten the dish but also provide a dose of vitamin C, enhancing iron absorption from the plant-based ingredients.

This risotto is naturally low in cholesterol and saturated fat, making it heart-friendly. It’s also customizable—add more veggies like spinach or mushrooms for extra nutrients. With its balance of carbs, protein, and healthy fats, this meal is a delicious way to nourish your body while enjoying the flavors of the season.