All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds)

gluten free
wheat free
low fat low sugar, diabetic friendly
2 spoon difficulty rating

45

Serves: 4

Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds)

This lovely springtime risotto can be adapted to all levels of taste and ability. Either way it's straightforward but if you'd like to posh it up a bit then add the toasted almonds and sage crisps. The basic risotto is still delicious as it is if you need a faster, simpler recipe. Enjoy :) 

Ingredients: 

  • 50g almonds (optional)
  • 400g risotto rice
  • 2 shallots or small onions, finely diced
  • 4 cloves garlic, crushed
  • 2 spring onion (optional), finely sliced
  • 250ml vegan white wine (check out Barnivore for a comprehensive list) 
  • 2 tbsp lemon juice
  • 150g frozen peas
  • 200g asparagus, ends removed
  • 1 litre vegan stock (and possibly a bit more)
  • 1 tbsp black truffle oil (optional)
  • 20g fresh sage leaves (optional)
  • 65ml olive oil
  • Vegan parmesan, shaved (eg Violife Prosociano)
  • Salt and pepper, to taste

Method: 

  1. Heat the oven to 180˚C (fan)/350˚F/Gas Mark 4.
  2. Spread the almonds over a baking tray and heat in the oven for 5-10 minutes.
  3. Blitz them into bits (not powder) or finely chop. Set aside.
  4. To make the (optional) sage crisps, heat the olive oil in a small frying pan on a medium to high heat. Drop the sage leaves in for a few seconds then remove and sprinkle with salt. Set aside.
  5. Heat some oil in a large saucepan over a medium heat.
  6. Fry the shallots and (optional) spring onion until soft.
  7. Add the garlic, stir through and fry for 30 seconds-1 minute.
  8. Pour in the risotto rice, stir thoroughly and heat for 30 seconds.
  9. Add the white wine and on a low to medium heat cook until fully absorbed.
  10. Pour in a quarter of the stock and again cook until fully absorbed. Repeat this stage using a quarter of the stock at a time until it’s all been absorbed. The texture should be loose and creamy and the rice is al dente (has a little bite to it). Add more stock if necessary.
  11. Add the lemon juice and (optional) truffle oil and stir through.
  12. Add salt and pepper, to taste.
  13. Either add the peas a few minutes before the end of cooking or cook separately and add in at the end to retain the most colour.
  14. Fry the asparagus on either side for 1-2 minutes or griddle on both sides using a griddle pan.
  15. Add the peas to the risotto then decorate with asparagus, sage crisps, Parmesan and roasted almonds.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 13 of 13
Vegan 'Steak' & Ale Pie
Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry... what more could you want... well apart...See recipe »
Quick & Healthy Vegan Mac 'n' Cheese
This sauce is really easy to make and sooo cheesy... the main ingredients are potatoes and carrots! There are lots...See recipe »
Vegan Banana Bread & Cashew Cream Icing
This banana bread is very straightforward to make and can be adapted to suit all budgets. For a plain version...See recipe »
Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds)
This lovely springtime risotto can be adapted to all levels of taste and ability. Either way it's straightforward but if...See recipe »
Raw 'Oreo' Cheesecake
Have you ever come across someone who does not like cheesecake? If so, do not trust them, they are mad!!...See recipe »
Vegan Cherry Meringue Pie
El, our amazing pastry chef, loves cherries, pies, meringue and blow torches and this recipe uses all of them! At...See recipe »
Broccoli, Lemon & Mint Risotto
Death to the bland, boring, overcooked, undercooked, crappy, token veg option on the menu: risotto. Seriously, how can this dish...See recipe »
Healthy (& very tasty) Vegan Pancakes
These pancakes are not only healthy but they contain protein and provide a great way to use any leftover cooked...See recipe »
10 Minute Tofish
This tofish recipe is a revelation as it really only takes 10 minutes! Lovely chunky tofu wrapped in seaweed and...See recipe »
Simple Vegan Chocolate Fondants
These fondants are a real crowd pleaser and make the perfect dinner party dessert. To be honest you can eat...See recipe »
Butternut Squash and Tofu Rendang Curry
Our version of the classic Indonesian dish. Normally made with meat, we think it’s even more delicious made from plants...See recipe »
Nine Jewel Korma
A delicious, complex vegetable curry which is cooked in India to bring good luck. It is a simple dish to...See recipe »