Wash & trim the asparagus. Cut into bite sized pieces
Blanch the asparagus for three to four minutes. Drain the asparagus and place in a bowl of cold water. When asparagus has cooled, drain it and set it aside
Finely dice the spring onion. In a large pan, cook the spring onions in the olive oil until they are translucent.
Add the arborio rice and cook for three minutes. Add the stock a cup at a time until liquid is evaporated. Stir continuously until the broth is absorbed each time
When the mixture is creamy and all the stock is incorporated, add the asparagus. Heat the asparagus through for about two minutes and remove the pan from the heat
Add the vegan butter and grated parmesan and stir. Add a squeeze of lemon and top with zest. Season with salt and pepper to taste and enjoy!
Recipe Note
This asparagus risotto is delicious and simple and will be enjoyed by all the family!
