This is my absolute go-to vegan risotto recipe. I find it's a great source of energy, but it's also really tasty and filling.
Total Prep and Cooking Time: 45 minutes
Equipment Needed: Hob and oven
For the risotto:
1 tbsp of vegan butter
2 garlic cloves
100g of frozen peas
400ml can of coconut milk
1 vegetable stock cube
300ml of white wine (just make sure it is vegan)
200ml of boiling water
300g of arborio risotto rice
2 tbsp of nutritional yeast
1 tsp of salt
1/2 tsp of pepper
For the Asparagus:
250g of asparagus
Juice from ½ a lemon
1 tbsp of olive oil
½ tsp of salt
½ tsp of pepper
A small handful of rocket (optional)
1. For the asparagus - firstly, turn your oven onto 200 degrees C (gas mark 6). Then begin to cut the flat ends of your asparagus off, only around 2cm for each one. Place the asparagus on an ovenproof tray and pour your lemon juice, salt, pepper and olive oil over them, mix well so that they are covered with the mixture. Once the oven is hot enough, cook for around 10 to 15 minutes (you should be able to easily stick a fork through them once cooked).
2. For the risotto – while your asparagus is cooking, thinly slice your onion and add to a pan with your butter – cook on a low to medium heat for around 3-5 minutes. Once, your onions have softened, chop or press your garlic and add to the pan - cook for a further 30 seconds.
3. Then add your white wine and cook for a further 3-5 minutes.
4. Now it's time to add your rice. Stir it all together and cook until the rice has absorbed the wine.
5. Then, add your coconut milk and stock cube and continue to stir until the rice has once again absorbed most of the liquid (still on a low to medium heat).
6. Add all the remaining ingredients and continue to stir. It should take around 30 minutes for the risotto rice to cook and absorb all the liquid. You want the rice to be firm and sticky rather than crunchy or too wet.
7. Try a bit of the rice, if it’s firm but not crunchy or hard (al dente) it’s ready to serve (If your asparagus is cooked/soft, you can turn the oven off and leave them in there to stay warm until you're ready to serve). If your risotto is still quite crunchy, cook for a further 5-10 minutes, adding more water if you need to.
8. Dish out your risotto and then take your asparagus out of the oven and place it on top of the risotto. Enjoy!
If you made this, I would love to hear from you! Comment below or get in touch on Instagram.
Here at Defying Hangry, we make delicious and easy vegan recipes that take no longer than 30 minutes to cook. All our meals contain a range of nutritious and easily accessible ingredients - to make even the busiest of mealtimes easy, healthy and quick. As well as vegan recipes, we also share a range of vegan gluten-free recipes and vegan nut-free recipes.