A Vegan Leek and Pea Risotto with Asparagus recipe perfect for enjoying all of spring’s favourite vegetables. This gluten free Italian-style rice dish is made with leeks, peas, spinach and fresh herbs perfect for entertaining or enjoying any night of the week.
Nothing says springtime like this Vegan Leek and Pea Risotto with Asparagus!
A simple yet super elegant and classy rice dish loaded with leeks, peas, spinach, fresh herbs and garnished lots of honey lemon roasted asparagus. Talk about all of my favourite spring vegetables in a single and delicious dinner.
It doesn’t get much better than this!
And I know I can’t be the only one… Whenever I hear the word risotto it makes me smile and think of Chef Ramsay on just about every single episode of Hell’s Kitchen, “It’s RRRAAAAAWW!!” Oh boy, do I love reality cooking shows and Chef Ramsay! But this risotto is anything but raw. It’s delicious.
I love a good risotto. And, if we are keeping things real here, it really is not as complicated as it sounds. Sure, a lot of stirring is involved – stirring until your arm is ready to fall off makes for the creamiest and dreamiest risotto going and, trust me, it is well worth the effort!
It’s one of those meals, much like the roasted red pepper pesto pasta from a couple weeks ago, that is super easy to make but will definitely be sure to impress all of your family and friends.
This Vegan Leek and Pea Risotto it tastes amazing for only using such simple ingredients. Thinly sliced (and well washed — leek tutorial here) leeks make the perfect base for this dish. They’re subtle but sweet but slightly onion-y and are the perfect accent next to bright peas and leafy spinach. Starchy arborio rice (which is an Italian kind of rice) becomes so rich and creamy with simmered (and stirred) together with homemade vegetable stock (or low sodium boxed works too) and a little white wine or extra lemon juice.
And that Honey Lemon Roasted Asparagus on top!
Serve with a quick green salad on the side for a light and bright yet rich and creamy, a perfect springtime inspired meal. And it’s gluten free, very much vegan and beyond satisfying!
IF YOU MAKE THIS VEGAN LEEK AND PEA RISOTTO RECIPE, LET ME KNOW! COMMENT BELOW AND SHARE A PICTURE ON INSTAGRAM USING THE TAGS #ALWAYSNOURISHED AND @NOURISHINGBLOG. I LOVE TO SEE WHAT YOU’RE COOKING!
And there’s more!Check out these 5 Vegan Spring Inspired Recipes! Click To Tweet
Today I’ve teamed up with some of my favourite blogging friends to bring you not just one recipe jam-packed with springtime goodness but 4 others too! It’s like a Spring Inspired Vegan Recipe Extravaganza with the help of Cookie and Kate’s What’s in Season April Produce Guide.
All of these recipes look so amazing and I am so excited to try them all! We have…
Sweet Potato Pancakes with Peanut Butter Maple Syrup from Alexa at Fooduzzi