Even though summer is nearly here, it’s still a bit chilly aka goose bumpy aka nippy at times.
Which means I want something a little more cozy than crisp salads and lighter grilled meals.
That’s where springy vegan risotto comes in!
It’s creamy, yet packed with fresh asparagus and bright citrus flavor.
Perfect Seattle spring din din material.
**Update, it got hotttt after I wrote up this post. No complaints over here though.
And yeah, you don’t need a ton of butter and cheese to make risotto rich and satisfying.
Shocker, I know.
But don’t completely freak out, you still get to add a few hefty glugs of wine to the mix.
Cheers to that!
Most of the alcohol evaporates or whatever, so don’t feel too guilty feeding the stuff to minors.
This Italian-ish pot of magic includes flavor on flavor, thanks to quality extra virgin olive oil, minced shallot, plump arborio rice, Pinot Grigio (yeah that’s white wine), hot low-sodium veg broth, vegan cream cheese, savory nutritional yeast, zesty lemon juice, sweet green peas, roasted crisp-tender asparagus, fresh Italian parsley, black pepper, crushed red pepper flakes for a kick, and a pinch of salt to taste! Top her off with vegan Parm if you like and a sprinkle of parsley to up the green factor.
Soul food status right here.
P.S. If you’re not a vegan spirit, feel free to use real deal cream cheese and Parm.
P.P.S. I love including as much veggies as possible, but you can certainly use less and include a bit more broth/stock if you prefer a looser risotto.
P.P.P.S. Don’t have 40 minutes of time to devote to pot stirring or an extra tupperware for potential leftovers? Whip up Vegan Risotto-Style Oats with Peas and Mushrooms instead. It’s not that weird, I promise.