Spicy Tarragon & Tomato Risotto with Seared Asparagus

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"This super-creamy, vegan, tomatoey, hot and smoky risotto is the perfect mid-summer lunch. ๐Ÿ…๐Ÿ’š _ Asparagus can be replaced with other greens like tenderstem broccoli, green beans or even okra. The key flavour comes from tarragon, smoked paprika and garam masala, along with a delicious, chunky tomato sauce. Give it a try and let me know!"
-- @isabella.akshay

A Note from Feedfeed

Garam masala and paprika flavor this tomato-based vegan risotto, making it a flavorful addition to any dinner. This risotto has a fresh and vibrant flavor thanks to the tarragon and asparagus. It's ideal for serving with any protein, such as tofu or tempeh

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  • Recipe Card
Prep time 5mins
Cook time 20mins
Serves or Makes: 2

Recipe Card


  • 1 1/4 cup short grain rice
  • 2 tablespoons olive oil, divided
  • 1 clove garlic, minced
  • 3 1/3 cup hot vegetable stock, or more as needed
  • 1 cup asparagus
  • 1 can pulped tomatoes
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 teaspoon garam masala
  • 2 teaspoon smoked paprika
  • 1 large bunch fresh tarragon
  • 2 tablespoons vegan butter


  • Step 1

    Cut the tips off the asparagus and set them aside. Chop the remaining stalks in thin rounds and set aside.

  • Step 2

    Heat 1 tbsp oil in a large pan and add the minced garlic and rice. Toast over medium heat, then add salt, pepper, tomato and sliced asparagus stalks.

  • Step 3

    Start adding the stock one ladle at a time while stirring frequently. Whenever the liquid gets absorbed, add one more ladle until the rice is 90% cooked.

  • Step 4

    Add this point, add the spices, tarragon, butter and one last ladle of stock. Cover with a lid and leave to complete cooking in its own steam for another 2-3 minutes.

  • Step 5

    In the meantime, heat the remaining oil and add the reserved asparagus tips. Sear on a high flame for 20-30 seconds and add on top of the risotto.

  • Step 6

    Serve immediately.

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