Spring Risotto with Fresh Vegetables
This vegan spring risotto leaves nothing to be desired, because the abundant green vegetables provide you with a lot of important minerals, vitamins and fiber. Especially interesting for vegans & vegetarians: Thanks to the peas and sugar snap pe as, the risotto also provides considerable amounts of vegetable protein and B vitamins.
Don't want to do without the typical cheese taste in the risotto? Then replace the yeast flakes with 50 g of freshly grated Parmesan. Vegetarians among you best reach for hard cheese made with microbial rennet (e.g. Montello)
- 36 ozs Vegetable broth
- 2 shallots
- 3 Tbsps olive oil
- 18 ozs green asparagus
- 2 stalks Celery
- 1 organic lemon
Heat broth in a saucepan, bring to a boil once and keep warm over low to medium heat.
Peel and finely chop the shallots. Wash the asparagus, cut off the woody ends and peel the lower third of the asparagus spears. Cut off asparagus tips and set aside; slice the rest. Clean, wash and chop the celery. Rinse lemon under hot water, rub dry and grate peel. Cut lemon in half, squeeze juice and set lemon juice aside.
Heat 2 tablespoons oil in a large saucepan and sauté shallots, asparagus slices, and celery over medium heat for 3-4 minutes. Add lemon zest and rice and saute for another 2-3 minutes until rice is translucent.
Add lemon juice and 3 ounce of the vegetable stock and reduce over low heat. Add enough broth to cover everything. Add the broth gradually, stirring occasionally, for about 15 minutes.
Meanwhile, heat remaining oil in a frying pan and fry asparagus tips in it over medium heat for 3-4 minutes. Clean sugar snap peas, wash and cut lengthwise into strips. Wash spinach and spin dry.
Add sugar snap peas, spinach and peas to risotto and cook for another 5 minutes. Stir in yeast flakes and season with salt and pepper. Divide risotto among 4 plates, top with asparagus tips and serve.