Creamy Pea, Mushroom and Asparagus Risotto with a White Wine Sauce

Happy St. Patrick’s day ☘️ everyone! To celebrate, I made this creamy and very delicious risotto. It’s sooo tasty! The most perfect dinner after such a long day. 😴

▫️Ingredients (Serves 4 people)

🌱5 cups of risotto rice
🌱188g of runner beans
🌱1 cup of peas
🌱100g of asparagus
🌱200ml vegetable broth
🌱A handful of mushrooms 🍄
🌱4 cloves of garlic
🌱3 tablespoons of @violife_foodscream cheese
🌱3 tsp of nutritional yeast
🌱1 glass of white wine
🌱1 tsp of olive oil
🌱Salt and pepper, to taste
Optional: mint leaves 🍃

▫️Method
1. Preheat a pan and add the olive oil. Fry the garlic for 2-3 mins.
2. Add the risotto rice with the vegetable broth. Cook for 20 mins.
3. Add the vegetables (asparagus, peas and green beans). Add the white wine, mushrooms and nutritional yeast. Then, add the cream cheese and stir well. Cook for a further 5 mins or until the veg is soft.
4. Add salt & pepper and sprinkle nutritional yeast or vegan Parmesan cheese 🧀 .

Enjoy 💚