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Vegan Asparagus Risotto

Kristina Jug
  • 30 minutes
  • Serves 2

INGREDIENTS

1

onion

3 cloves

garlic

1

small carrot

10

asparagus

1 cup

peas, fresh or frozen

250 g

arborio rice (or short grain rice)

1 l

vegetable stock

1 tbsp

olive oil

salt, pepper

fresh herbs - chives, parsley, thyme