Creamy Spring Risotto, Vegan & Gluten-Free
Author: 
Recipe type: entree
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 (15-ounce) can full-fat coconut milk
  • 2 cups vegetable broth
  • 1½ cups short grain brown rice
  • 1 bunch (about 30 spears) asparagus, chopped
  • 1 cup frozen peas
  • juice of 1 lemon
  • ¼ cup nutritional yeast
  • salt and pepper, to taste
  • ¼ cup chopped fresh parsley
Instructions
  1. In a large pot, heat the olive oil at medium-high heat. Add the onion and garlic, and saute for 5 minutes.
  2. Add the coconut milk and vegetable broth, and bring everything to a boil. Add the brown rice, and simmer for 30 minutes.
  3. Add the chopped asparagus and peas, and simmer for 10 more minutes.
  4. Stir in the lemon juice, nutritional yeast, salt and pepper, and simmer for another 5 minutes.
  5. To serve, transfer to bowls and top with parsley.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2018/05/07/creamy-spring-risotto-vegan-gluten-free/