Green Risotto with Spring Vegetables

Ingredients

• 1 l vegetable broth
• 2 shallots
• 3 tbsp Olive oil (30 g)
• 500 g Green Asparagus
• 2 stalks Celery (200 g)
• 1 Organic lemon
• 250 g Risotto rice
• 250 g Sugar snap peas
• 80 g Spinach
• 250 g Peas (frozen)
• 2 tbsp Nutritional yeast (15 g)
• Salt
• Pepper

Instructions

1. 1.

   Heat the broth in a pot, bring to a boil and keep warm over low to medium heat.

2. 2.

   Peel and finely chop the shallots. Wash the asparagus, cut off the woody ends and peel the lower third of the asparagus stalks. Cut the tips off the asparagus and set aside; slice the rest. Clean, wash and chop the celery. Rinse the lemon, dry it, and zest it. Halve the lemon, squeeze out the juice and set the lemon juice aside.

3. 3.

   Heat 2 tbsp of oil in a large pot and sauté the shallots, asparagus slices and celery over medium heat for 3-4 minutes. Add the lemon zest and rice and sauté for another 2-3 minutes until the rice is translucent.

4. 4.

   Add the lemon juice and 100 ml of the vegetable broth and simmer gently. Add enough broth to cover everything. Gradually add the broth, stirring occasionally, over about 15 minutes.

5. 5.

   Meanwhile, heat the remaining oil in a pan and fry the asparagus tips for 3-4 minutes over medium heat. Clean, wash and slice the sugar snap peas lengthwise. Wash and spin dry the spinach.

6. 6.

   Add the sugar snap peas, spinach and peas to the risotto and cook for another 5 minutes. Stir in the nutritional yeast and season with salt and pepper. Distribute the risotto on 4 plates, place the asparagus tips on top and serve.