Italian comfort food is hard to describe but this vegan asparagus risotto is just out of this world! The freshness of the asparagus plays off of the spring/summer season and the buttery and cheesy mix make this delightful! I’ve got you covered if you’re crunched for time. See recipe timestamps and ingredients below. Stay on the lookout for my upcoming ebook! 😉
Timestamps:
00:00 Ingredient/timestamp note
00:02 Saute veggies
00:26 Toast rice
00:33 Build rice mixture
00:54 Most of the broth should be cooked down
01:00 Rice will be al dente
01:12 Plate the food
01:42 Next week’s preview!
Ingredients:
Asparagus: 1 bunch
Frozen peas: 1/4 cup
Onion: 1
Garlic: 4 cloves
Parsley: to taste
Lemon: 1
Arborio rice: 1.5 cups
Vegan butter: 4 tbsp, separated
Vegetable broth: 32 oz
Extra virgin olive oil: 3 tbsp
Nutritional yeast: 3 tbsp, separated
Vegan grated Parmesan: 1/4 cup
Salt: 1 tsp
Ground black pepper: 1/8 tsp
Music by Ryan Little – eye flows. – https://thmatc.co/?l=EB35A6F8
Equipment:
Camera: EOS M50 Mark II EF-M 15-45mm
Microphone: Rode Wireless GO
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