Spring Pea & Asparagus Risotto

Easy Vegan risotto made with asparagus and snow peas.

1½ – 2 litres vegetable or other stock
½ a large white onion, finely diced
½ cup Risotto rice such as Arborio
2 TBS dairy-free spread
½ cup white wine
½ tsp ground cumin
1 cup green peas, roughly pureed (with a hand blender or similar)
1 bunch of asparagus, finely diced with heads reserved
½ cup snow peas, roughly cut
100 grams dairy-free spread
salt/pepper to season
Some good olive oil

View the full recipe at Cast Iron Cookie →