Alfie Cooks

1: Finely dice the onion & garlic.

2: Add the olive oil & 1tbsp of vegan butter to the pan, then fry the onion with a pinch of salt on a medium heat until soft (10 minutes).

3: Add the garlic & fry until fragrant.

4: Add the risotto rice & toast well (2-3 minutes).

5: Pour in the wine & allow to cook off.

6: Bring your stock up to temperature, then add to the rice ladle by ladle, waiting until fully absorbed before adding the next ladle. After 25-30 minutes, the rice should be nicely al dente.

7: Blanch the kale & asparagus. Reserve asparagus spears for topping, and chop up stems.

8: Shock in ice water, then blend with a splash of cold water until vibrant green & smooth. Season with salt & pepper.

9: Pour the green sauce into the risotto, and stir to combine.

10: Add the nutritional yeast, 2tbsp of vegan butter & beat well until silky smooth & creamy.

11: Add a bunch of chopped basil, the zest of a lemon & juice of 1/2.

12: Spoon into shallow bowls, tap down to settle, finish with the asparagus spears, a swirl of olive oil & enjoy!