Spring Green Risotto with Asparagus, Peas & Kale Matcha Granola

Vegan • Gluten-Free • Servings: 2

This Tastes Like Spring

Soft, green, and comforting—this risotto tastes the way the first real spring day feels. It’s warm, nourishing, and layered with fresh flavors that make you pause between bites. A velvety base of arborio rice and peas meets a swirl of pesto and a bright, unexpected crunch from Garden Granola® Kale Matcha.

Yes, granola on risotto—and it works. Think: toasted crunch meets creamy spoonful. It’s a cozy-yet-vibrant recipe that makes a lovely weeknight dinner or an elevated meal to impress your favorite veggie-loving guest.

Why You’ll Love This Risotto

• Full of Spring Energy: Asparagus, peas, and spinach make this a seasonal staple.

• Vegan & Gluten-Free: Plant-based, naturally satisfying, and easy to digest.

• Elevated But Easy: Pantry staples meet fresh produce and a hint of flair.

• Crunchy Topping: The Kale Matcha granola adds texture, flavor, and wow factor.

Ingredients

• ¾ cup arborio (or other risotto rice)

• ½ cup frozen peas

• ⅓ cup defrosted peas, pureed

• 1 small onion, diced

• 1 vegetable stock cube

• 1 tablespoon olive oil

• Handful of spinach

• 1 cup asparagus, sliced

• 1 garlic clove, finely chopped

• ⅔ cup pesto, divided

• 2–3 cups boiling water

• ⅔ cup Garden Granola® Kale Matcha (divided for serving)

Directions

Prep

1. In a blender, combine ⅓ cup defrosted peas, spinach, ⅓ cup pesto, a splash of water, salt, and pepper. Blend into a smooth purée. Set aside.

2. Dice the onion and finely chop the garlic.

3. Bring 2–3 cups water to a boil in a small saucepan.

4. Wash and slice the asparagus. Combine in a bowl with ½ cup frozen peas (defrosted).

Cook the Risotto

1. In a medium saucepan over medium heat, warm the olive oil.

2. Add garlic and onion. Cook for about 4 minutes until soft.

3. Stir in the risotto rice to coat with oil. Add the vegetable stock cube or paste.

4. Pour in enough boiling water to cover the rice. Stir continuously for 20–25 minutes, adding more water as needed until rice is tender and liquid is mostly absorbed.

5. In the last 6 minutes of cooking, stir in the asparagus and peas.

6. Once rice is tender and water mostly absorbed, stir in the pea-spinach purée. Cook for 2–3 more minutes until heated through. Season to taste.

To Serve

1. Spoon risotto into two bowls.

2. Swirl 1 tablespoon pesto on top of each serving.

3. Finish with a generous sprinkle of Garden Granola® Kale Matcha (about ⅓ cup total).

Serving Suggestions

This risotto pairs beautifully with a glass of dry white wine or sparkling water with lemon. For a full meal, serve alongside a simple arugula salad or roasted carrots. It makes a stunning brunch centerpiece, too—especially when plated with intention and finished with microgreens or edible flowers.

Share Your Bowl

We love seeing your savory creations! Tag @VictoryDanceFoods or use #VictoryDanceFoods on Instagram to show off your spring risotto style.

Recipes to Brighten Your Spring

• Spring Salad Plate with Yogurt Herb Dressing & Beet Ginger Granola

• Roasted Rhubarb with Greek Yogurt & Garden Granola® Carrot Turmeric

• Meyer Lemon Curd Parfaits with Greek Yogurt & Beet Ginger Granola

• Spinach Banana Oat Pancakes with Garden Granola® Kale Matcha