Vegan Green Vegetables Risotto
Makes 2 servings
Prep time: 15 min., Cooking time: 40-50 min.
1-2 cups risotto rice
500ml-1l vegetable broth (water + 1 tbsp vegetable broth powder)
1 large chopped onion
2 garlic cloves (large)
1/2 tsp coconut oil
himalayan salt + freshly cracked pepper
1 tsp dried oregano
1 tsp dried parsley
1 tsp rosemary (I used fresh, feel free to use dry or leave out)
2 heaping tbsp nutritional yeast
whatever green vegetables you have (I used asparagus, green peas and fresh spinach)
1 tbsp fresh lemon squeeze
optional: Roasted pine nuts
1. In a pan (highly recommend this pan by the way) over low heat toss the chopped onion + garlic with a bit of coconut oil until fragrant (3 min), then add the risotto rice and stir the rice until it turns translucent.
2. Now add the broth, all other spices and let it simmer on low-medium heat. Make sure the rice doesn’t stick to the bottom or burns and there that there’s always enough water.
3. When the rice is almost done, add the vegetables and cook until tender/the rice is done.
4. If you’re using the pine nuts topping, simply roast them over low heat for 3 min. Crack some fresh pepper over and enjoy!