Spicy Tarragon & Tomato Risotto with Seared Asparagus
"This super-creamy, vegan, tomatoey, hot and smoky risotto is the perfect mid-summer lunch. 🍅💚 _ 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


Prep time 5mins
Cook time 20mins
Serves or Makes: 2


  • 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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