Risotto with Asparagus and Peas

Ingredients

• 1.5 cups rice
• 2 cups asparagus spears
• 1 cup peas
• 4 cups vegetable broth
• 1 medium onion
• 2 garlic
• 2 tablespoons olive oil
• 0.25 cups nutritional yeast
• 1 teaspoon lemon zest
• 1 tablespoon thyme
• 1 teaspoon black pepper
• 1 teaspoon sea salt

Instructions

1. 1Prep the asparagus by trimming the tough ends and cutting into 1-inch pieces. Set aside.
2. 2Heat the vegetable broth in a saucepan over low heat. Keep warm.
3. 3In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and translucent.
4. 4Add the whole grain rice to the pan, stirring for 2 minutes to lightly toast the grains.
5. 5Begin adding the warm broth to the rice one ladle at a time, stirring constantly. Wait until the liquid is almost completely absorbed before adding the next ladle.
6. 6Halfway through cooking, add the asparagus and continue to add broth and stir.
7. 7When the rice is tender and creamy, and all the broth has been absorbed, stir in the green peas, lemon zest, fresh thyme, and nutritional yeast. Season with salt and pepper to taste.
8. 8Cook for an additional 3 minutes, then remove from heat. Let it sit covered for 2 minutes.
9. 9Serve the risotto garnished with a sprinkle of nutritional yeast and fresh thyme.
10. 10Enjoy your nutrient-rich, whole grain Risotto with Asparagus and Peas.