Vegan Spring Asparagus Risotto with Peas & Mint
Ready for a springtime bowl that’s creamy, bright, and 100% plant‑based? This vegan asparagus risotto with peas and mint captures the season’s freshest flavors while staying quick and comforting.
What ingredients do you need?
- 1 lb fresh asparagus, trimmed and cut into 1‑inch pieces
- 1 cup frozen peas (or fresh if in season)
- 1 ½ cups Arborio rice
- 4 cups low‑sodium vegetable broth, kept warm
- ½ cup dry white wine (optional but adds depth)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- ¼ cup nutritional yeast (for a cheesy note)
- 2 Tbsp fresh mint, finely chopped
- Salt and freshly ground black pepper to taste
- Lemon zest (optional, for a finishing brightness)
How do I prep the asparagus and peas?
Bring a pot of salted water to a boil. Add the asparagus pieces and cook for 2–3 minutes until just tender, then plunge into an ice‑water bath to lock in color. Drain and set aside. In the same water, blanch the peas for 1 minute and shock them as well.
What’s the step‑by‑step method for a perfectly creamy risotto?
- Sauté aromatics: Heat olive oil in a large saucepan over medium heat. Add the diced onion and a pinch of salt; cook 4‑5 minutes until translucent. Stir in garlic and cook another 30 seconds.
- Toast the rice: Add Arborio rice, stirring to coat each grain. Cook 2 minutes until the edges look translucent.
- Deglaze with wine: Pour in the white wine, stirring until it’s mostly absorbed. (If you skip wine, add an extra ½ cup broth.)
- Gradual broth addition: Add a ladleful of warm vegetable broth, stirring constantly. When the liquid is mostly absorbed, add another ladleful. Continue this process—about 18‑20 minutes—until the rice is al dente and the mixture looks creamy.
- Finish with veggies: Fold in the blanched asparagus, peas, nutritional yeast, and chopped mint. Cook 2 minutes just to warm through.
- Season & serve: Taste and adjust salt, pepper, and a squeeze of lemon zest if desired. Serve hot, garnished with a sprinkle of extra mint.
Why does this risotto stay creamy without dairy?
The secret is the starch released by Arborio rice during the slow addition of broth. Nutritional yeast adds a subtle umami “cheesy” flavor, while the mint provides a refreshing contrast to the buttery texture.
What’s the best way to store leftovers?
Cool the risotto to room temperature, then transfer to an airtight container. It keeps well in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth, stirring until smooth.
Need more spring inspiration?
Check out my One‑Pot Spring Asparagus Risotto for a 30‑minute comfort version, or the Lemon‑Zest Risotto if you love citrus brightness. For a broader spring menu, see my 5 Fresh Ways to Celebrate Spring Asparagus.
Takeaway
With just a handful of pantry staples and a burst of spring greens, this vegan asparagus risotto proves that elegant meals don’t need dairy or hours of effort. Grab the ingredients, follow the steps, and enjoy a bowl of seasonal comfort any night this spring.
