Sautéed mushrooms and plump grains of arborio rice are dressed in creamy cashew milk and garlicky kale pesto to make this decadent and spring-perfect vegan risotto.
This vegan delicious risotto is made with pearl couscous and asparagus three ways (roasted, sautéed, and puréed). Creamy and bursting with spring flavor, this hearty dish really celebrates asparagus.
The flavour of this risotto is both earthy and bright, and the textural combination of the fried eggplant with the creamy risotto is just wonderful. Definitely one for aubergine fans!