Vegan Creamy Pea Risotto
Ingredients
- 250 grams of risotto rice
- 500 ml vegetable broth
- 1 onion
- 3 tablespoons nutritional yeast or vegan cheese
- 50 ml white wine
- 3 tablespoons olive oil
- 3 cloves of garlic
- 3 Broccoli Burgers from SoFine
- 150 grams peas
- 200 grams asparagus
- Salt and pepper
Optional
- fresh parsley
- pine nuts
- lime juice
Preparation
Heat olive oil in a large pan over medium heat and sauté chopped onion and garlic until softened.
Add risotto rice and cook for a minute, stirring constantly.
Pour in white wine and cook until it is absorbed.
Gradually add vegetable broth, one ladle at a time, stirring frequently until each addition is absorbed before adding more.
When the rice is almost cooked, add peas and chopped asparagus and continue cooking until the vegetables are tender and the rice is creamy.
Stir in nutritional yeast or vegan cheese to enhance creaminess.
In a separate pan, cook the Broccoli Burgers according to package instructions.
Serve the risotto topped with the cooked Broccoli Burgers.
Notes
This recipe is ready in 30 minutes and serves 3-4 people.
