Dairy-free Asparagus Risotto (spring)

Name: Dairy-free Asparagus Risotto (spring)
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 60 g vegan cheese, Parmesan style; 250 g asparagus; 50 g shallots; 20 g olive oil; 200 g dry white wine; 250 g risotto rice; 450 g boiling water; ½ tsp fine sea salt; ¼ tsp freshly ground black pepper; 1 heaped tsp vegetable stock paste, homemade; 20 g dairy-free spread

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Prep. 20min

Total 45min

4 portions

Ingredientes

vegan cheese, Parmesan style cut in pieces (2 cm)
60 g
asparagus
250 g
shallots halved
50 g
olive oil
20 g
dry white wine (see tip)
200 g
risotto rice (e.g. arborio, Carnaroli)
250 g
boiling water
450 g
fine sea salt
½ tsp
freshly ground black pepper
¼ tsp
vegetable stock paste, homemade allergen-friendly (see tip)
1 heaped tsp
1 vegetable stock cube (for 0.5 l), allergen-friendly
dairy-free spread
20 g