Vegan Risotto with Asparagus and Peas

This homemade vegan Ricotta Cheese is made with just 5 simple ingredients and in under 5 minutes for a delicious plant-based cheese alternative.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
4.75 from 4 votes
Vegan Risotto with asparagus and peas
Course: Main Course, Side Dish, Main Dish
Cuisine: Italian
Keyword: Vegan Risotto
Servings: 4 people
Calories: 439 kcal
Author: Sarah McMinn
Ingredients
Instructions
  1. In a medium pan, heat up the vegetable broth and leave it at a very low simmer. 

  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. 

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

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

  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. 

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

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

  8. Serve immediately with lemon wedges and parsley. 

Recipe Video

Nutrition Facts
Vegan Risotto with Asparagus and Peas
Amount Per Serving
Calories 439 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 5mg2%
Sodium 1121mg49%
Potassium 152mg4%
Carbohydrates 69g23%
Fiber 3g13%
Sugar 4g4%
Protein 9g18%
Vitamin A 1040IU21%
Vitamin C 12.6mg15%
Calcium 113mg11%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.