Creamy Spring Risotto, Vegan & Gluten-Free
Author: Ilene Godofsky Moreno
Recipe type: entree
Cuisine: vegan, gluten-free
Prep time:
Cook time:
Total time:
Serves: 4-6
- 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
- In a large pot, heat the olive oil at medium-high heat. Add the onion and garlic, and saute for 5 minutes.
- Add the coconut milk and vegetable broth, and bring everything to a boil. Add the brown rice, and simmer for 30 minutes.
- Add the chopped asparagus and peas, and simmer for 10 more minutes.
- Stir in the lemon juice, nutritional yeast, salt and pepper, and simmer for another 5 minutes.
- 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/
3.5.3208