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–+ servings

Spring Vegetable Risotto

A fresh and vibrant vegan risotto packed with spring vegetables.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 4 cups Vegetable broth
  • 1 cup Asparagus, chopped
  • 1 cup Peas
  • 1 cup Spinach
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 2 tablespoon Olive oil
  • 1 tablespoon Nutritional yeast
  • to taste Salt and pepper

Instructions 

  1. 1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
  2. 2. Add the minced garlic and cook for another minute.
  3. 3. Add the Arborio rice and stir to coat with the oil. Cook for 2 minutes, stirring constantly.
  4. 4. Begin adding the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding the next ladle.
  5. 5. Continue this process until the rice is creamy and cooked through, about 20 minutes.
  6. 6. Add the asparagus and peas in the last 5 minutes of cooking.
  7. 7. Stir in the spinach and nutritional yeast, and season with salt and pepper to taste.
  8. 8. Serve hot and enjoy!

Nutritional Value

Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2000IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 3mg

Keywords

Risotto, Spring Vegetables, Vegan
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