Peel the asparagus on the lower third and cut into oblique pieces. Finely chop the onion, garlic and chilli and sauté in 2 tablespoons rapeseed oil in a saucepan until translucent. Fry the rice or spelled, then deglaze with a little broth and simmer gently. Pour in the broth again and again.

Cut the zest out of the lemon and add to the rice with the asparagus. Gradually add the rest of the broth and the wine. Chop the sun-dried tomatoes, roughly chop the pistachios and add them to the pan. Simmer a total of 10 minutes until the rice is soft and the asparagus is still crisp.

Stir in the soy cream and lemon juice so that the risotto is nice and creamy, season with salt and pepper. Sprinkle with yeast flakes.