Vegan Asparagus Risotto
30 min
Vegan
88591
For 2 Portions
500 g
green asparagus
160 g
Arborio rice
100 ml
plant-based milk
100 g
almonds, sliced
1
yellow onion
1
lemon
2 tbsp
olive oil
1 clove(s)
garlic
2/3 l
vegetable broth
pepper
salt
1. All set?
2. Preheat oven to 360°F (conventional, recommended) or 325°F (fan).
3. Wash asparagus, remove woody ends, and chop. Leave the tops in whole pieces.