I love a risotto, but it can be difficult to find dairy free versions when eating out. My asparagus risotto hits the spot when you’re in need of a delicious comforting meal which is packed full of flavour. The coconut cream adds an amazing creamy flavour and the lemon gives it an extra burst of fresh flavour.
Heat the stock in a pan to a medium heat.
In a large pan add the butter/oil and sauté the onion for 5 minutes until golden, add a pinch of seasoning and add the celery and cook for another 5 minutes. Add the mushrooms and rice, stir well and then pour over the half the hot stock, stir well then add another 300ml of the stock cook for 30 minutes.
Once the rice has cooked through, add in the asparagus, the rest of the stock, coconut cream, season with salt and pepper, zest the lemon in and add the juice, cook for another 4 minutes then stir in the peas, add the fresh herbs, a slash of olive oil and cook for another minute then serve hot.