Vegan (Tinned) Asparagus Risotto…tastier than you think!

Ever wondered what you’d do with a tin of green asaparagus in brine?


No me either!

Not really one for eating asparagus. Not because I don’t like them, I’ve just never been brought up on them so they’ve never been a veg I’ve hankered after.  Saying that, I’ve got a few friends who love their food and these are at the top of their list of good and tasty veg – the natural version though; not tinned!

Luckily, after a bit of googling (got to love the internet!) I found a rather simple recipe on Cafe JohnSonia to use these in.

I love an easy recipe and this one suited me down to the ground, a good old risotto!

So if you’ve got a tin of asparagus lolloping about in your cupboard then try this……you will love it. That my friend is a promise 🙂


What you’ll need: (makes enough for 2)

Tin of asparagus (200g or thereabouts)
1 Teaspoon of oil
1 Shallot
2 garlic cloves, minced
1 pound (16 ounces) arborio rice
150 ml white wine
juice of one lemon or a squirt of ready made lemon juice (yup that’s what I had)
800 ml veg stock
salt & pepper to taste

What you’ll need to do:

Pour your stock into a pan and bring just to a simmer.  Heat a large saucepan over medium heat, then add the oil and heat for 30-60 seconds until simmering. Add the shallot and cook, stirring frequently, until it starts to soften. Add the garlic and cook for a bit longer.

Now you’ll need to add the rice. Cook and stir constantly for about a minute and then add the white wine.   It’ll sizzle a bit, that’s OK, just keep stirring and let the rice absorb it. Once that’s done add the lemon juice.

Next, ladle a bit of the stock into the pan. Cook, stirring constantly and letting the liquid be completely absorbed. The heat should be on medium to medium-low – just as long as it’s not too hot, because you’ll not be wanting to burn the bottom of your saucepan or the rice! Keep cooking and adding another ladle of stock.   Repeat until rice is creamy and all cooked through, you’ll want it to have a bit of a bite to it (so not mushy).

Lastly remove from heat and then stir in the asparagus. Because it’s canned it will heat up quickly within the risotto, add a bit of salt and pepper and serve (oh and add a wee bit of lemon to the dish to make it look swish!)

Recipe Note:  

I recently bought some of this:


So I’ll be adding a touch of this over the top of risotto’s in future!

Let me know what you think.






Thanks to Cafe Johnsonia for the recipe…

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