Creamy Spring Risotto, Vegan & Gluten-Free

SPRING IS HERE! SPRING IS HERE! SPRING IS HERE!

Can you tell I’m excited?

Here in NYC, winter has been dragging on for so, so long. I think I speak for the entire city when I say that we’re beyond thrilled to be able to go outside without a sweater, jacket, scarf and hat.

Besides being able to shed all those layers, I’m especially excited for colorful spring produce!! Hello asparagus, artichokes, rhubarb and strawberries at the farmers market!

OH WAIT- that reminds me…I almost forgot to tell you my really, really big news. I’m writing a second cookbook!! If you saw my post on Instagram then you already know what the book is about: family-style recipes for all 4 seasons.

????We’ve got big news to share! I’m so excited to announce that I just signed on to write my second cookbook!! ???? Baby V is extra excited because this one’s all about our favorite family recipes! The book will be organized by season, with an emphasis on easy, colorful (of course!), and healthful plant-based dishes that everyone in the family will love. I’m so excited to start digging into the spring chapter, but I’m most looking forward to fall since it’s my very favorite food season. And speaking of- the book will be available fall 2019!! Hello pumpkin-spice-themed book release! . I’m so grateful to all of you for making my dream of writing a cookbook come true a second time! I absolutely cannot wait to share my family’s favorite recipes with you! Thank you thank you thank you! ???? . Ps- the second photo is Baby V checking herself out in the acknowledgements section of my first book- something she does almost daily and still gets such a kick out of!

A post shared by Ilene Godofsky Moreno (@thecolorfulkitchen) on May 4, 2018 at 9:32am PDT

This project is so dear to my heart since one of the largest responses I received about my first cookbook has been from parents who have told me that everyone in their family (especially picky kids) love the recipes.

Some mamas and papas told me that the book was helping their omnivorous families incorporate more plants and healthy meals into their menu, some told me they were just thrilled to find recipes that were easy-to-make and their kids actually would eat, and others told me the book actually helped their whole family adopt a plant-based lifestyle. Major, major YAY to all of that!

As a mama myself, it’s become increasingly more important to me to help the next generation grow up with more knowledge and empowerment about food. I spent the first 20 years of my life thinking that food comes from of boxes, cans and packages- not the earth! I want Baby V to grow up understanding where her food comes from, how it impacts her health, and how it affects the planet.

It may sound like heavy stuff, but the reality is that book #2 is going to be super FUN! It’s organized by season, so each section will feature in-season produce and the kinds of recipes we crave during each time of the year. I’m especially excited for the fall chapter that will probably be filled with pumpkin-spice-everything. Of course, I plan to keep the recipes as simple as possible and COLORFUL! Book #2 will be arriving on bookshelves fall 2019!

Ok, let’s get back to today’s recipe. This Vegan & Gluten-Free Creamy Asparagus Risotto is a really great example of the kind of recipes you’ll find in the spring section of my new book.

It’s made with full-fat coconut milk, so it’s extra, extra creamy. If you’re used to making risotto with dairy, you won’t even notice there’s no cream in sight. The flavors are simple yet satisfying, and the combination of lemon juice and nutritional yeast makes it taste a little cheesy in the best way.

I should also mention that Baby V (who is now 20-months-old and very picky) LOVES this meal! She gobbled down multiple bowls and I was thrilled to see that she didn’t even pick around the asparagus and peas (as she sometimes does with green veggies).

Ok, go grab some fresh asparagus from the market and get cooking!