🌸 Spring has sprung and so has the season's star veggie - asparagus!🥬⁠ ⁠ And what better way to welcome in the sunshine🌞than with a piping hot bowl of our scrumptious Risotto with Asparagus?⁠ ⁠

So, relinquish in the rich, velvety texture of this classic Italian recipe, with just. few steps, follow the recipe below and⁠ ⁠let's welcome spring in the most delicious way possible!🌼⁠ ⁠

Ingredients:

1 pack of our ready risotto with asparagus (dried veggies ready)
2 to 3 cloves of garlic coarsely chopped
Olive oil
Grated gondino (Vegan Parmesan)
Salt and pepper
Vegan White wine
Extra fresh asparagus to garnish 

 

Method:
Heat the oil in a pan and add our ready risotto with asparagus rice (ready with dried vegetables inside - not need to use broth) and continuously stir for a few minutes until it turns semi-transparent and makes a hissing sound.

Stir in the wine- it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add water, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.

Try the rice – it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with our grated gondino -vegan parmesan. Season generously, cover and leave for a few minutes to settle.

Give the risotto a thorough stir to incorporate vegan parmesan cheese and serve straight away with the remaining gondino vegan parmesan for sprinkling over.

Buon Appetito!