Vegan Spring Pea + Asparagus Risotto Recipe

Warmer weather is finally here. The birds are chirping and the bees are buzzing, buds are blooming on the trees and green grass is back. While you may not be thrilled about breaking out the mower, there are plenty of things to get excited about.

Spring is full of hydrating and detoxing foods

One of the best parts of spring is the new infusion of fresh local foods available from farmer’s markets, our own gardens, and local grocery stores. Spring is full of hydrating and detoxing foods that nourish us at a cellular level. These foods help replenish nutrients that have been lost during winter months and restore hormone balance and metabolic function as we head toward summer.

Salads filled with arugula, spinach, watercress, and vegetables like cucumbers, carrots, and radishes are exactly what the season is all about. No to mention all of the fresh herbs like dill, chives, parsley, and cilantro that are a great compliment to a number of dishes.

These foods are known for their detoxifying properties. They help rid us of waste and toxins from indulgent consumption, limited movement, sluggish bowels, and the winter blues. Spring is an ideal time to rid your body of pollutants that have accumulated in the joints, organs, and tissues – a cleansing for enhanced vitality, renewal, and rejuvenation. As we fully transition into the season, you can open your body’s cleansing and detox pathways to improve your health.

Our bodies are naturally in sync with the seasons and crave foods that support the liver – a major detoxifying organ. Foods that support the body’s ability to detox include:

Foods known for their detoxifying properties

Spinach
Arugula
Lettuce
Snap Peas
Asparagus
Celery
Berries
Cabbage
Broccoli
Cauliflower
Kale
Dandelion Greens
Swiss Chard

Making lots of green salads is a great way to support your cleansing efforts and to include these vegetables in your daily routine. But if you’re thinking about feeding a family or looking for an easy one-pot meal that also incorporates many of these seasonal spring vegetables, this spring risotto is perfect. It’s warming and nourishing, it’s healthy and vibrant. And it includes spinach, garlic, onion, leeks, asparagus, peas, and chives – a plethora of spring-inspired plant-based foods to brighten up regularly scheduled weeknight dinners and invite your palate to try something new.

Spring Pea + Asparagus Risotto Recipe

SERVING SIZE: 2-4 | PREP TIME: 15 MINUTES | COOK TIME: 45 MINUTES

INGREDIENTS

1 onion, diced
1 leek, diced
4-6 garlic cloves, minced
1 bunch of asparagus, chopped into 2-inch pieces
1 bag of snap peas (or 1 bag of frozen peas)
1 tsp dried thyme
1 tsp sea salt
¼ cup apple cider vinegar
1 cup Arborio rice, uncooked
3 cups of vegetable broth
2 cups spinach, chopped
¼ tsp onion powder
2 tsp lemon juice
1 handful of chives, chopped

INSTRUCTIONS

1. Heat a large Dutch oven over medium heat. Add a drizzle of olive oil and sauté the onion and leek stirring occasionally 5-7 minutes. Once cooked down, at the asparagus and peas, cook for another 3-5 minutes and then add the garlic, cooking until fragrant.

2. Add the thyme and salt and stir together. Add the apple cider vinegar and combine with all ingredients. Add the rice and stir in with the remaining ingredients, cook until you hear small snapping sounds.

3. Begin by adding ½ cup of vegetables at a time stirring well to coat the rice. Allow the rice to soak up all the liquid before adding more. This takes about 5 minutes or so each time.

4. Once you have added all the broth and your rice resembles a risotto, add the spinach, onion powder, and lemon juice. Add more salt and pepper, adjust to taste. To serve, sprinkle each dish with fresh chives and serve immediately.

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