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Quick and easy spinach risotto with asparagus

20 min


2 persons




0 / 5 (0 votes)


Risotto fácil de espinacas y espárragos servido en una paella

A filling, nutritious and delicious vegan risotto with spinach and asparagus, although you can use any vegetables you like, including mushrooms!


  • 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

  1. Step 1

    Cook the rice in vegetable stock if possible or, if not, in salted water.

  2. 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.

  3. 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.

  4. 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.

  5. Step 5

    Top with some shavings of Parmesan cheese and serve.

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