Wash asparagus and snap off tough ends. Place asparagus in a saucepan with about two inches of salted water. Bring to boil and let simmer just until asparagus is done but not too done. Drain water and set asparagus aside
In the meantime, in another saucepan, heat vegetable broth and keep it simmering.
In a Dutch oven, add 1/4 cup vegetable broth. Add onion and stir for about 2 minutes. Add garlic to the onion and cook until both are tender. Add the Aborio rice at this point and stir until well mixed. Pour in the white white and stir until the wine liquid has been absorbed.
At this point, ladle in about a cup of the simmering broth. Stir once again until liquid is absorbed. Keep ladling in the broth and stirring until rice begins to cook and get creamy. Repeat this process until the rice is done. Not mushy, but firm yet tender. This process takes 20 – 30 minutes.
Add all other ingredients: Asparagus, green peas, pimientos, nutritional yeast, lemon juice, 2 tablespoons of butter and sea salt and pepper to taste. Mix well and serve immediately.
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