Vegan Spring Risotto

Vegan Spring Risotto

This vegan risotto is the perfect springtime side dish. Serve alongside your main course for a creamy and healthier side, perfect for dinner parties and social gatherings.

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Ingredients

  • Roasted Garlic Cashew Cream:
  • 1 head roasted garlic*
  • ? cup raw cashews, soaked in water for at least 30 minutes, drained
  • ? cup filtered water
  • Sauteed Spring Veggies:
  • 1 tablespoon extra-virgin olive oil
  • 12 ounces fresh asparagus, ends snapped and cut into 2-inch pieces
  • 1 cup fresh raw shelled sweet peas
  • Zest of 1 lemon (optional)
  • 1 tablespoon fresh lemon juice
  • Sea salt and freshly ground black pepper, to taste
  • Risotto:
  • 4 cups low-sodium vegetable broth
  • 2 cups filtered water
  • 1½ tablespoons extra-virgin olive oil
  • 1 large shallot, minced (about ? cup)
  • 2 garlic cloves, minced
  • 1 cup U.S.-Grown Arborio Rice**
  • ½ cup room-temperature dry white wine
  • ½ tablespoon fresh lemon juice
  • 1 to 1½ teaspoons sea salt, to taste
  • Freshly ground black pepper, to taste

Directions

Want to see the entire recipe? Click here Published March 19, 2016.

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