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5 from 3 votes

Vegan “scallop” and Asparagus Risotto

Cooking risotto is surprisingly easy, the secret to a good risotto comes in adding the stock in small amounts and continuously stirring to ensure the rice cooks evenly. In this recipe we add some vegan butter to give it a creamy finish.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: asparagus, heart of palm, risotto, scallop, vegan
Servings: 4


  • 4 tablespoons olive oil
  • 2 shallots finely diced
  • 3 cloves garlic diced
  • 4 sprigs fresh thyme
  • juice of 1 lemon
  • 1 cup arborio rice
  • 1/3 cup dry white wine
  • 1 litre vegetable stock
  • 2 tablespoons vegan butter
  • 4 stalks asparagus cut into 2cm pieces
  • 400 g tin heart of palm cut into 1.5cm slices
  • salt and white pepper to taste


  • Heat half the olive oil in a large non-stick pan over medium heat. Add the shallots to the pan and sauté for 10 minutes. Stir in the garlic and sauté a further 5 minutes.
  • Add the thyme, lemon juice and rice then stir to coat. Allow to toast for 2 minutes. Stir in the wine then allow to simmer stirring regularly until the wine is almost completely evaporated.
  • Add the stock ½ a cup at a time, stirring constantly and allowing stock to reduce completely before adding more.
  • Stir through the butter and asparagus and allow to coo stirring constantly until asparagus is softened. Season generously with salt and pepper.
  • Meanwhile, heat the remaining oil in a separate pan over medium-high heat. Add the heart of palm slices and sear for 4 minutes on each side or until golden brown and crisp. Serve atop the risotto.