1 cup Silk Unsweet Almondmilk
1 quart vegetable broth
1 tablespoon nutritional yeast
3 tablespoons olive oil, divided
1⁄2 pound asparagus, cut into 1 inch pieces on a bias (woody stems removed)
Half a yellow onion, diced small
1 teaspoon kosher salt
2 cloves garlic, minced
2 teaspoons apple cider vinegar
1 cup arborio rice
Handful of baby spinach
1⁄4 cup thinly sliced basil
Zest of 1 lemon
Handful of sugar snap peas, thinly sliced on the bias
1. Combine Silk Unsweet Almondmilk, vegetable broth, and nutritional yeast in a pot over high heat. Stir and bring to a simmer, then turn off the heat. Leave the broth on the stove to stay warm.
2. Heat 1 tablespoon olive oil over medium heat in a large nonstick pan. Add asparagus and cook until tender, stirring occasionally, about 4 minutes. Remove asparagus and set aside.
3. Add 2 tablespoons of olive oil to the pan. Add onion and 1 teaspoon kosher salt and cook until softened and translucent, about 7 minutes. Add garlic and cook for another couple minutes. Deglaze pan with apple cider vinegar, stirring well until evaporated. Fold in arborio rice and stir to coat grains of rice with the oil.
4. If broth has cooled too much, reheat for a few minutes. Gradually ladle hot broth into the rice. Allow each ladle of broth to completely absorb into the rice, stirring occasionally, before adding more broth. Continue adding broth and stirring until the rice is tender. This whole process will take approximately 30 minutes and there will be about a 1⁄2 cup of broth left over.
5. Once rice is tender, turn off heat and wilt in baby spinach. Fold in asparagus, basil, and lemon zest. If risotto gets too thick when adding the ingredients, thin with a bit more broth.
6. Serve risotto with the thinly sliced sugar snap peas on top.