A delicious spring vegetable risotto made with arborio rice, various vegetables like asparagus and broad beans, flavored with herbs, vegan butter, and nutritional yeast. Perfect for any meal and sure to impress!
1: In a pan, heat olive oil and sauté onion, garlic, and celery until soft.
2: Add arborio rice and stir until coated with oil.
3: Gradually add veg broth, stirring continuously until the rice is cooked.
4: Stir in broad beans, asparagus, zucchini, and tomato.
5: Finish with vegan butter, nutritional yeast, and herbs.
6: Season with salt, pepper, and a squeeze of lemon before serving.
