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Vegan Risotto with Asparagus and Peas

Sarah
  • 30 minutes
  • Serves 4

INGREDIENTS

1 cup

Asparagus

3 cloves

Garlic

1

Lemon, juice of

3/4 cup

Peas, frozen

1/2

Yellow onion, medium

4 cups

Vegetable broth

2 tbsp

Vegan butter

1 1/2 cups

Arborio rice

1

Salt and pepper

1 tbsp

Olive oil

1/3 cup

Parmesan cheese, vegan

1/2 cup

Vermouth or other dry white wine