Vegan Risotto with Asparagus and Peas

Step 1

In a medium pan, heat up the vegetable broth and leave it at a very low simmer.

Step 2

Heat olive oil in a large heavy-bottomed pan over medium heat. Add onions and garlic and sauté for 5 minutes until onions are translucent and fragrant.

Step 3

Add rice and toast for 1 minute. Turn heat down to medium-low.

Step 4

Add white wine and lemon juice and stir until almost all the white wine has dissolved.

Step 5

Using a ladle, scoop one ladle-full of vegetable broth into the rice and stir until it has mostly evaporated. Continue doing this, one ladle at a time, until all the vegetable broth is used and rice is thick and cooked. You may need to add 1 - 2 more ladles of hot water depending on how quickly the rice cooked. Stirring constantly.

Step 6

When the last ladle has been added, add asparagus, peas, and vegan butter.

Step 7

Once all vegetable broth has evaporated, turn off heat and add vegan parmesan and salt and pepper to taste.

Step 8

Serve immediately with lemon wedges and parsley.