Ingredients for 4 servings 

For the risotto

300g asparagus

2 spring onions, finely chopped

2 tbsp olive oil

Salt

250g Arborio rice

100g white wine

1 liter hot water or vegetable broth

1 cup corn kernels

4 tbsp nutritional yeast

4 tbsp Condito The Green Line Mayo Vegan Sauce with Truffle

Zest and juice of 1 lemon

For serving

Fresh herbs

Chives

Instructions:

Prepare the asparagus by peeling the tough ends (using a knife or peeler), keeping the tender tops, and finely chopping the stems.

In a deep pan, heat the olive oil and sauté the onions and asparagus. Add salt, cover with a lid, and cook on medium heat for 7 minutes until softened.

Add the Arborio rice and cook for 4–5 minutes, stirring occasionally until it begins to darken slightly. Pour in the white wine, increase the heat, and let it evaporate. The mixture should be moist but not dry.

Set a timer for 17 minutes. Add 1/3 of the hot water or broth, the corn, and the chopped asparagus stems. Stir and let it simmer vigorously. Repeat the process two more times, adding the remaining liquid and stirring until it is absorbed.

Once the time is up, remove from heat and stir in:

• • Nutritional yeast

  • Mayo Vegan Sauce with Truffle

  • Lemon zest and juice

Mix well and serve with fresh herbs and chives for garnish.