A filling, nutritious and delicious vegan risotto with spinach and asparagus, although you can use any vegetables you like, including mushrooms!
Recipes
Quick and easy spinach risotto with asparagus
Ingredients
- 200 g rice
- 250 g wild asparagus
- 200 g fresh spinach
- 500 ml Borges Natura walnut drink
- ½ onion
- 1 clove of garlic
Step by step
-
Step 1
Cook the rice in vegetable stock if possible or, if not, in salted water.
-
Step 2
Bring the walnut drink to the boil and add the asparagus to soften. Add the spinach and cook for a few more minutes. Add salt and pepper to taste, together with a pinch of cumin, if you like.
-
Step 3
Blend the vegetable mixture to produce a smooth sauce. Check the texture: if it’s too thick, add some more plant-based drink, if it’s too runny, add a teaspoonful of cornflour.
-
Step 4
Gently fry the onion and garlic in a frying pan with a dash of extra-virgin olive oil for a few minutes until golden brown. Add the strained rice and lightly fry for a few more minutes to let it soak up all the flavour. Add the sauce and cook for a few more minutes.
-
Step 5
Top with some shavings of Parmesan cheese and serve.
