This is the risotto that made my risotto-hating partner realise they like risotto.  

risotto

Ingredients

  • Vegan butter
  • Onion
  • 4 garlic cloves
  • 1 cup risotto rice
  • 4.5 cups veg broth
  • 1 bunch asparagus.
  • 1-2 tbsp lemon juice

Parmesan

  • Cashews
  • Nutritional yeast
  • Salt
  • Garlic powder  

 

Method

  1. Fry onion 4-5 mins.
  2. Add garlic and rice. Stir until toasted.
  3. Deglaze with white wine.
  4. Add the broth, not all at once. 0.75 cups at a time, until the rice has absorbed it. Stir constantly.
  5. Add asparagus towards the end.
  6. Top with ‘parmesan’, butter, and lemon juice.
  7. Season to taste.  

 

Additional notes

  • I use Oxo cubes, which is one per 190ml. Take this into consideration.