LET GET fizzical
VEGAN ASPARAGUS AND PEA RISOTTO
Serves 2 EASY 30 mins
WHAT YOU NEED
3 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, peeled and finely chopped
4 sprigs fresh thyme, leaves picked
210g (1 cup) arborio rice
250ml (1 cup) vegan MCC brut rosé (we used Graham Beck)
750ml (3 cups) vegetable stock salt and freshly ground black pepper, to taste
100g peas
100g asparagus tips
100g dairy-free Cheddar flavoured cheese, grated (find at select health stores)
HOW TO DO IT
1 In a medium pot, heat the olive oil over medium-low heat. Add the onion and garlic and sauté until translucent and
