Spring is here and that means lighter, brighter foods. While it’s still not super hot out, warm dishes still hit the spot but with a spring twist like my vegan lemony spring risotto recipe. I hope you enjoy it!
- 12 ounces asparagus
- 1 cup peas
- 1 quart vegetable stock or vegan chicken bouillon stock
- 2 cups water
- 1 tablespoon olive oil
- 1 medium leek, thinly sliced
- 2 cloves garlic, finely minced
- Salt and pepper
- 1 ½ cups Arborio rice
- 1 cup dry white wine
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons fresh, chopped parsley
- 1/3 cup vegan parmesan cheese (about 1/3 cup)
2 comments
The recipe you share is easy to understand. The food is delicious and attractive.
directions
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