Spring Risotto with Asparagus, Peas Roasted Garlic Cashew Cream

This spring risotto is rich and creamy, with the fresh taste of peas and asparagus and a rich roasted garlic cashew cream that goes well with it. Its a great vegan meal that will warm you up and fill you up.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 cup water
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup peas
• 1/2 cup raw cashews, soaked for 4 hours
• 1 bulb garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Get the oven ready by heating it up to 400F 200C

Put the garlic bulb in a hot oven and cover it with aluminum foil

Roast it for 30 to 35 minutes, or until the cloves are soft and caramelized

Soak cashews in water, then add roasted garlic cloves peeled, nutritional yeast, olive oil, and a pinch of salt to a blender

Add water as needed to get the consistency you want and blend until smooth

Put away

Over medium heat, bring vegetable broth and water to a simmer in a large pan

Stir the Arborio rice around in the pan after adding it

Stir the rice every so often for about 20 minutes, or until it is creamy and soft

In a different pan, heat the olive oil over medium-low heat

Cook for 34 minutes, until the asparagus is tender but still has some crunch

After you add the peas, cook for two more minutes

Add pepper and salt

Add the roasted garlic cashew cream to the cooked rice and mix it in well

After that, add the cooked peas and asparagus

If you want, you can serve it hot and top it with fresh herbs

Have fun eating your tasty vegan risotto