Spring has sprung! Check out this delicious lemon asparagus risotto with peas.
I absolutely love risotto. While it does take a lot of attention to make, the outcome is always worth it.
I have a couple of other risotto recipes on my blog, but I wanted to make one inspired by Spring/Summer.
The last two times I went to Trader Joe’s there has been an endless amount of asparagus. They looked so beautiful so I have picked a bunch up every time I have been in there. I have been working on an air fried veggie post (coming soon, still have a few veggies left to conquer), but I also wanted to try something different!
Before I went Vegan I would go to an Italian place often which had this lemon zest asparagus pasta. This recipe is inspired by that dish but I wanted to replace the pasta and make it into a risotto.
As pictured above, I garnished this dish with some vegan parmesan. I used the Violife block and I think it’s so crazy how it’s shaped like an actual block of parmesan.
This recipe just Spring/Summer to me! The asparagus, peas, and the lemon is just so tasty. All the flavors mixed together just makes the dish. Also, the creaminess of the risotto helps too!
I hope that you enjoy this recipe! If you make any of my recipes, don’t forget to tag me in the picture @plantbasedjane so I can see!