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Asparagus and Spring Pea Risotto

1 ¾ cups fresh asparagus, peeled, trimmed and cut into 1-inch long pisces, tips reserved
1 ¼ cups shelled sweet peas (frozen, thawed peas are acceptable)
5 to 6 cups vegetable broth
3 tablespoons extra virgin olive oil
2 tablespoons vegan butter
2 to 3 large shallots, minced
1 ½ cups Arborio risotto rice
½ cup dry white wine
Salt and pepper to taste

Bring a saucepan of water to a boil. Add the asparagus stalks and cook about 5 minutes until quite soft. Rinse quickly under cold water. Place cooked asparagus in a food processor and add just enough water to purée until almost smooth; set aside.

Cook half of the fresh peas for 3 to 4 minutes in boiling water. Add these peas to asparagus purée mixture, and allow machine to purée asparagus/pea mixture for a few seconds until mostly smooth.

Heat broth in a medium saucepan over low heat. Add olive oil and one tablespoon butter in a large, heavy saucepan over medium heat. When heated, add shallots, stirring 3 to 5 minutes until softened.

Add rice to pan; stir the rice for about 2 to 3 minutes, until grains are well coated with oil, translucent, with a white dot in the centers. Add wine and stir until absorbed.
Add warmed broth, a ladleful at a time, stirring frequently, after each addition. Wait until broth is almost completely absorbed before adding more.

After about 15 minutes, add remaining asparagus tips, continuing to add broth when necessary. In 5 minutes, begin tasting the rice. When the rice is almost tender to the bite but slightly firm in the center and looks creamy, add remaining whole peas, and stir in asparagus-pea purée.

Heat for a few seconds. Remove skillet from heat, add remaining butter and stir briskly. Season with salt and pepper.