Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

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 - 21 of 21
Eton Mess
This is delicious. Vegan meringues really do work! They can be prepared ahead and stored in an airtight container until...See recipe »
Thai Green Curry
You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you're short of...See recipe »
Mutta Thoran (Keralan Coconut Scramble)
This is a veganized version of a traditional Keralan dish and a delicious alternative to your standard tofu scramble!See recipe »
Mango Salsa
Fresh, zingy and delicious... this salsa goes great with Carribean and Mexican dishes!See recipe »
Jerk Tofu with Rice & Peas
Bring the carnival to your kitchen with this hearty, protein-rich and delicious dish! Comfort food at it's best...See recipe »
Chocolate & Marshmallow Dessert Pizza
Here we have deliciously decadent, hand-stretched, artisan egg-shaped pizzas with melted chocolate sauce, roasted marshmallows and more chocolate... mmm!See recipe »
The Meatless Feast Pizza
This is a hand-stretched artisan pizza with homemade tomato sauce, red onion, pulled jackfruit, plant-based meats in a BBQ sauce...See recipe »
Pumpkin, Blue 'Cheese' & Walnut Pizza
A delicious way to use up pumpkin after Halloween. Enjoy this unusual twist on a classic dish :)See recipe »
Cherry & Almond Chocolate Brownies
These brownies are rich, moist, chocolatey and delicious! One of the Viva! staff said they were the best brownies they'd...See recipe »
Creamy Cashew & Tofu Curry
This is a lovely rich and creamy curry, full of flavour and protein. It's easy to make and could be...See recipe »
Potatas Bravas
This classic Spanish tapas dish is soo delicious and easy too! Serve it with a green salad and it feels...See recipe »
Coffee-poached Figs with Orange & Hazelnuts
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones 'This is one of...See recipe »
Root Vegetable Bhuna
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones I always roast up...See recipe »
Cinnamon, Vanilla & Peanut Butter Popcorn
Oh wow we love this popcorn... it's so addictive so watch out!See recipe »
Chocolate Mug Cake
If you've never made a mug cake before then you'll be blown away with how well it works and how...See recipe »
Quick Banana Fritters
This recipe is so quick and easy but creates a really tasty, indulgent sweet treat!See recipe »
Simple Chilli
This is a great one for making at the start of the week and freezing for quick meals!See recipe »
One Pot Pad Thai
One pot, lots of yummy ingredients, ready in 10 minutes... need we say more!?See recipe »
Overnight Oats
A very quick, healthy and hearty breakfast which can be made the night before. Get creative with the flavours and...See recipe »
White Wine Lentils with Roasted Cherry Tomatoes & 'Crème Fraîche'
These are not just any old lentils... this is a truly delicious dish and a complete meal in itself, inspired...See recipe »
Butternut Squash Risotto
This is comfort food at its best! Sweet, caramelised butternut squash, white wine and sage create the perfect, indulgent dish :)See recipe »