Ah, spring is in the air!
But typically the UK weather is currently ranging from beautiful sunshine to rain and gloom.
So I’m tentatively bringing in the spring greens, but I’m still in need of some comfort as well.
I think that my spring green pea and asparagus risotto does just that, just the right amount of healthy greens with a gooey and rich risotto.
I think the key to a fantastic vegan risotto to getting as much flavour in as possible.
Try to maximise flavour at every step; make sure the onions are soft and browning, don’t be scared of garlic, cook the rice for longer than you think you should (turn off the heat, cover and let the grains get all sticky).
Use lemon to lift the flavour, add in liberal amounts of nutritional yeast for that cheesy flavour.
Season very well (I like to add tamari for extra flavour) and finally dress with some more extra virgin olive oil at the end for extra richness.
The result? I hope you try to let me know?
And of course, I had to make arancini balls with the leftovers! Dipped in a mint caper dip, they are seriously delicious.
Enjoy, love Niki xx
Lindsay
Just had the risotto for dinner – really delicious
Niki
Fantastic! happy to hear
Love
Niki xxx
Jess
Looks amazing. Could I make this with normal rice like black or wild?
Niki
Thanks Jess
You can can, however the rice won’t go as soft and gooey.
Love
Niki xx
Cassie Thuvan Tran
This risotto recipe looks perfect for the summer. Do you have to use the white wine–is it a necessary ingredient in terms of how the risotto will turn out in regards to texture, or is it just a flavor component?
Niki
Hey Cassie
Not at all, it’s completely optional.
Much love, Niki xx