Vegan Risotto Primavera

Inimitable vegan risotto with asparagus and peas. In the summer season, frozen peas can be replaced with fresh ones.

Ingredients:

225 grams of rice (preferably varieties of arborio) 700 ml of hot vegetable broth 300 ml of dry white wine (vegan) 250 g frozen green peas 125 grams of asparagus, cut into three parts 175 gr spinach, washed 75 grams of hard vegan cheese (preferably Parmesan cheese) 25 gr vegan margarine 1 tablespoon vegetable oil 1 large onion, finely chopped 1 clove garlic, finely chopped A pinch of salt and freshly ground black pepper

Recipe: 1. Heat the margarine and butter in a large frying pan. Fry the onions until soft. 2. Add rice and mix well. Add the wine and bring to a boil. Reduce heat. Stir the rice until liquid is absorbed. 3. Add 300 ml of broth. Boil, stirring, until the liquid has evaporated. 4. Add another 300 ml of broth and continue cooking until the risotto has a creamy consistency. 5. Add the peas, asparagus and the rest of the broth. Continue stirring until the liquid is absorbed and the rice becomes tender. 6. Add spinach and cheese, stir until melted. 7. Season to taste and serve.