Spring Pea and Artichoke Risotto with Lemon-Asparagus Tempeh
A vibrant springtime risotto featuring fresh peas and artichokes, paired with lemon-marinated asparagus tempeh for a protein-packed vegan main. Slow-cooked arborio rice is stirred to creamy perfection, highlighting seasonal greens and citrus zest.
Overview
This spring-inspired risotto combines tender fresh peas, artichoke hearts, and zesty lemon notes with creamy arborio rice. The dish is elevated with lemon-marinated asparagus tempeh that adds a satisfying protein boost and a bright, tangy contrast. Perfect for a vegan main course, it celebrates seasonal ingredients and rustic Italian flavors cooked gently on the stovetop.
Why you’ll love it
- Uses fresh spring produce for a bright, vibrant flavor profile.
- Creamy risotto paired with protein-rich tempeh makes for a filling meal.
- Vegan and packed with nutrients, including plant-based protein.
- Simple stovetop method that’s approachable for all cooks.
Ingredient notes
- Arborio rice: Key for creamy risotto texture; do not rinse before cooking.
- Spring peas: Fresh or frozen; fresh preferred for best sweet flavor.
- Artichoke hearts: Use fresh if available or canned/jarred packed in water. Drain well.
- Asparagus tempeh: Tempeh marinated with lemon juice, zest, and garlic to complement the risotto.
- Vegetable broth: Keep warm during cooking for optimal absorption into rice.
- White wine: Optional but recommended to add depth and acidity.
- Nutritional yeast: Adds a cheesy, savory flavor without dairy, enhancing vegan appeal.
Step-by-step
Prepare the tempeh: Slice asparagus spears and tempeh into 2 cm (¾ inch) strips. In a bowl, mix lemon juice and zest from one lemon, minced garlic, 1 tbsp olive oil, salt, and pepper. Toss tempeh and asparagus in the marinade and set aside for 15 minutes.
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Start the risotto base: Warm 1 tbsp olive oil in a large pan over medium heat. Add 1 finely chopped onion and sauté until translucent, about 5 minutes. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
Toast rice: Add 300 g (1 ½ cups) arborio rice to the pan and stir for 2-3 minutes until edges look translucent.
Deglaze with wine: Pour 125 ml (½ cup) dry white wine and stir until mostly absorbed.
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Cook the risotto: Gradually add 1 litre (4 cups) warm vegetable broth one ladle at a time, stirring continuously. Wait for liquid to nearly absorb before adding next ladle. This process should take about 18-20 minutes. Halfway through, add 150 g (1 cup) fresh peas and 200 g (about 1 cup) chopped artichoke hearts.
Cook tempeh and asparagus: While risotto cooks, heat a non-stick skillet over medium heat. Add marinated tempeh and asparagus, cooking until golden and tender, about 6-8 minutes. Set aside.
Finish risotto: When the rice is creamy and al dente, stir in 2 tbsp nutritional yeast and lemon zest from the second lemon. Adjust seasoning with salt and pepper.
Serve: Plate the risotto and top with the lemon-asparagus tempeh. Garnish with fresh chopped parsley and an extra drizzle of olive oil if desired.
Serving & storage
Serve this risotto immediately for the best texture and flavor. If storing leftovers, cool completely and refrigerate in an airtight container up to 2 days. Reheat gently with a splash of vegetable broth or water to loosen the rice. Do not freeze as the texture will degrade.
Food safety note: Tempeh and cooked risotto should be stored promptly in the refrigerator and consumed within 2 days to ensure freshness and safety.
Chef tips
- Keep vegetable broth warm to maintain cooking temperature and ensure even absorption.
- Stir risotto frequently to release the rice's starches for creaminess but avoid over-stirring which can break grains.
- Use fresh peas for best flavor, but frozen peas can be substituted – just add them earlier to cook through.
- Marinate tempeh and asparagus adequately to infuse bright lemon flavor.
- Reheat leftovers gently with a splash of broth to restore creamy texture.
- Do not rinse arborio rice before cooking to preserve starch that creates creaminess.
Ingredients
- 300 garborio rice (about 1 ½ cups)
- 1 litrevegetable broth, kept warm (4 cups)
- 125 mldry white wine (½ cup)
- 1large onion, finely chopped
- 4 clovesgarlic, minced
- 150 gfresh spring peas (or frozen)
- 200 gartichoke hearts, chopped (fresh or canned/jarred)
- 250 gtempeh, sliced into strips
- 200 gasparagus, cut into 2.5 cm (1 inch) pieces
- 2lemons (zested and juiced)
- 3 tbspolive oil
- 2 tbspnutritional yeast
- to tastesalt and black pepper
- to garnishfresh parsley, chopped
Equipment
- large sauté pan or skillet
- ladle
- non-stick skillet
- knife
- cutting board
- citrus zester or grater
- mixing bowl
- wooden spoon
Nutrition per serving
- Calories420
- Protein18 g
- Carbs58 g
- Fat12 g
Step-by-step
Step 1
Prepare the tempeh: Slice asparagus spears and tempeh into 2 cm (¾ inch) strips. In a bowl, mix lemon juice and zest from one lemon, minced garlic, 1 tbsp olive oil, salt, and pepper. Toss tempeh and asparagus in the marinade and set aside for 15 minutes.Step 2
Start the risotto base: Warm 1 tbsp olive oil in a large pan over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.Step 3
Toast rice: Add arborio rice to the pan and stir for 2-3 minutes until edges look translucent.Step 4
Deglaze with wine: Pour dry white wine and stir until mostly absorbed.Step 5
Cook the risotto: Gradually add warm vegetable broth one ladle at a time, stirring continuously. Wait for liquid to nearly absorb before adding next ladle. This process should take about 18-20 minutes. Halfway through, add fresh peas and chopped artichoke hearts.Step 6
Cook tempeh and asparagus: While risotto cooks, heat a non-stick skillet over medium heat. Add marinated tempeh and asparagus, cooking until golden and tender, about 6-8 minutes. Set aside.Step 7
Finish risotto: When the rice is creamy and al dente, stir in nutritional yeast and lemon zest from the second lemon. Adjust seasoning with salt and pepper.Step 8
Serve: Plate the risotto and top with the lemon-asparagus tempeh. Garnish with fresh chopped parsley and an extra drizzle of olive oil if desired.