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5 from 2 votes

Creamy Asparagus Risotto with Lemon and Peas

Perfect for spring time, this super creamy risotto with asparagus, peas and a hint of lemon is so simple to make yet filling and full of goodness.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Cuisine: Italian
Keyword: Vegan
Servings: 3 people
Calories: 443kcal
Author: Adriana Z.



  • 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 1/3 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 1/2 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.


Calories: 443kcal | Carbohydrates: 69g | Protein: 13g | Fat: 12g | Saturated Fat: 2g | Potassium: 519mg | Fiber: 6g | Sugar: 6g | Vitamin A: 899IU | Vitamin B12: 1µg | Vitamin C: 32mg | Calcium: 143mg | Iron: 3mg