Creamy Vegan Risotto with Asparagus and Quinoa
View original ↗
From Our Hearts to Your Hands

Creamy Vegan Risotto with Asparagus and Quinoa

NUTRITION · PER SERVING60M COOK
CAL 25%·PRO 50%
CARBS 75G60% OF CAL
20G FIBER47G OTHER9G TOTAL SUGAR
FAT 14G26% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy vegan risotto made with quinoa, asparagus, white beans, and cauliflower, bound together without dairy. Hearty and nutritious.

mainamericangrain bowldairy freegluten freeveganvegetarian
View the full recipe on From Our Hearts to Your Hands →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 medium head cauliflower cut into rough florets & divided (about 5 cups)
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil (divided)
  • 1 teaspoon kosher salt (divided – plus additional to taste)
  • 1/2 teaspoon black pepper (divided – plus additional to taste)
  • 14 ounces quartered artichoke hearts drained from a can or defrosted from frozen
  • 1 pound asparagus (about 1 small bunch)
  • 1 (15-ounce) can low sodium white beans (such as cannellini beans / white kidney beans or Great Northern beans)
  • 1 clove garlic (peeled and left whole – you can use up to 2 cloves)
  • 2 tablespoons freshly squeezed lemon juice, 2 tablespoons nutritional yeast
  • 2 1/3 cups Almond Breeze Unsweetened Original Almondmilk or Almond Breeze Extra Creamy Almondmilk
  • 1 large shallot (diced)
  • 1 cup uncooked quinoa
  • 3 tablespoons chopped fresh chives (plus additional for serving)
PREP
—
SODIUM
1232MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.