Vegan spring risotto with green vegetables

Wash the vegetables, cut off the woody ends of the asparagus and remove the stem ends of the mangetout and cut into long pieces. Roughly crush the cashew nuts and toast in a pan. Peel and chop the shallots and garlic.
Place 2 tablespoons of Byodo Frying Olive in a pan and sauté the onions. Add the risotto rice and garlic and sauté while tossing. Deglaze with white wine. Stir until the wine has evaporated, then add ladles of vegetable stock and simmer while stirring. Keep adding vegetable stock and stirring until the risotto is creamy.
While the risotto is simmering, heat 2 tablespoons of frying olive oil in a separate pan. Add the green asparagus and fry for approx. 8 minutes, depending on the thickness of the spears. Then season with salt and pepper.
The risotto rice should cook for about 20 minutes in total. Eight minutes before the end of the cooking time, add the sugar snaps, four minutes before the end add the peas and edamame. Finally, stir in the yeast flakes and refine the risotto with a dash of lemon juice, salt and pepper.
Serve the finished risotto with the asparagus spears and sprinkle with roasted cashew nuts, lemon zest and vegan Parmesan.