Wash and chop the asparagus. 

In a pan heat up a splash of oil and sauté the asparagus tips with a pinch of salt and pepper until crunchy (3-5 minutes). Set aside to use later on as a topping.

Repeat with half the amount of the peas and set them aside as well.

Sauté finely chopped onions in some olive oil until cooked. Add asparagus stems and the remaining peas. Sauté for a couple of minutes then add the bouillon powder and ⅓ cup of hot water. Cook for a few minutes, until the asparagus are soft, then transfer into a blender bowl and blend until smooth and creamy.

Pour the blended veggies back in the pan, add the arborio rice, mix well and toast for a minute or so on high heat.

Add the beer, stir well and allow it to evaporate completely (1-2 minutes).

Add the plant based milk, lower the heat and allow the rice to absorb it all, stirring all the time.

In the meantime boil some water in a kettle. Pour a bit of hot water at a time in the risotto pan until the rice becomes tender.

Once the rice is cooked add the juice of ½ a lemon, the peas that we previously cooked, the nutritional yeast and the zest of half a lemon.

Stir well and cook out the remaining liquid. Serve immediately with freshly grated lemon zest and pepper, and top with the sautéed asparagus tips.