A filling, nutritious and delicious vegan risotto with spinach and asparagus, although you can use any vegetables you like, including mushrooms!
Quick and easy spinach risotto with asparagus
- 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
Cook the rice in vegetable stock if possible or, if not, in salted water.
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.
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.
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.
Top with some shavings of Parmesan cheese and serve.