**prep time** 5 mins **total time** 30 mins
**serves** 3-4

Start by chopping the shallots and garlic, adding to the pan with a healthy glug of oil. Fry this until the onions and garlic have softened.

Add in the rice and stir together for approx 1 minute. Next it’s time to prepare your stock. Add around 1/4 to the pan and mix everything together. Stir continuously over a gentle heat until the rice has absorbed all of the liquid.

Add another ladle of stock stirring continuously until all of the liquid is absorbed. Repeat this process over until all of the stock has been added.

Meanwhile, add the asparagus into a baking tray, drizzle with olive oil and season. Roast in the oven for 10-15 minutes.

When the risotto is done, turn off the heat and stir through the pesto, nutritional yeast, basil, butter and lemon juice. Adjust seasoning, and serve topped with the roasted asparagus.

Ingredients

Oil
4 shallots
3 garlic cloves
250g arborio rice
750ml vegetable stock
Bunch of asparagus
Juice of a lemon
2 tbsp nutritional yeast
Handful of chopped basil
2 tbsp vegan pesto
Salt and pepper
Knob of vegan butter

METHOD

Preheat your oven to 180C.
Chop the shallots and garlic, adding to the pan with a healthy glug of oil.
Fry until the onions and garlic have softened.
Add in the rice and stir together for approx 1 minute.
Prepare your stock and add around 1/4 to the pan, mixing everything together. Stir continuously over a gentle heat until the rice has absorbed all of the liquid.
Add a little more stock (approx. a ladle), stirring again in with the rice until all of the liquid is absorbed. Repeat this process over until all the stock has been added.
Meanwhile, add the asparagus into a baking tray, drizzle with olive oil and season. Roast in the oven for 10-15 minutes.
When the risotto is done, turn off the heat and stir through the pesto, nutritional yeast, basil, butter and lemon juice.
Adjust seasoning, and serve topped with the roasted asparagus.