Everyone loves a good risotto, right? Well, everyone should because they are amazing and Vegan risotto is the best, lets be honest. We have combined all of our summer vegetable favourites into this super easy rice cooker risotto. That’s right, it all happens in the magic of a rice cooker!
Now I know what you are thinking. Rice cooker risottos are not as good as risottos that your stand over, slowly adding increments of stock, bit by bit as it absorbs. You are correct, however, you are busy and everyone else is busy, so this is the cheat version. You can still do this risotto the slow way and it will be stunning, but you can also just shove it into a rice cooker and go have a shower and when you come out you will be smiling because your dinner is ready.
It really is your choice, but the combo with all the greens is delicious. Add that hint of lemon to the mix and its a match made in heaven.
Enjoy with a nice glass of white wine!
Asparagus, Broad Bean and Pea RisottoPrint Recipe
- 175g frozen broad beans (pealed)
- 175g frozen green peas
- 1 bunch of asparagus
- 1 lemon rind
- 3 cloves garlic, crushed
- 1 onion finely diced
- 4 sprigs fresh thyme
- 60ml verjuice
- 1 litre vegetable stock
- 250g arborio risotto rice
Add onion and garlic to the rice cooker and cook for 5 minutes (without browning), then add the asparagus, thyme and lemon rind. Cook for another 5 minutes.
Add in the rice and verjuice then stir it all to mix.
Pour in the stock and remainder vegetables then close the lid!
The risotto will be ready to eat after the regular rice cooking time has finished.