Yield: 2
Vegetable Risotto
Garlic, mushrooms, and vegetable broth infuse this creamy vegan risotto with savory flavor, while crisp-tender carrots and peas add a dash of sweetness to round things out.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 cup brown rice, microwave package to save time
- 3 cloves garlic, mincd
- 1 cup mushrooms, thinly sliced
- 1/2 cup cauliflower, chopped
- 1/2 cup carrots, thinly sliced
- 1/2 cup peas, fresh or frozen
- 1/2 up plant milk
- salt and pepper to taste
- 2 tbsp nutritional yeast
Instructions
- Cook rice according to directions.
- Heat a large skillet over medium-high. Add garlic; stir constantly to prevent sticking. Add mushrooms; cook 5 to 10 minutes or until the liquid released by the mushrooms is cooked off and mushrooms are browned. Transfer to the saucepan with the rice. Do not clean skillet.
- In the same skillet combine cauliflower, carrots, peas, and ¼ cup water. Cook over medium until vegetables are crisp-tender, stirring occasionally. Transfer to the saucepan with the rice.
- Stir milk into the saucepan and season with nutritional yeast, salt and pepper. Cook 10 minutes more or until risotto is creamy. Serve warm.
Nutrition Information:
Yield:
2Serving Size:
1 gramsAmount Per Serving: Calories: 447Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 2gSodium: 120mgCarbohydrates: 88gFiber: 9gSugar: 5gProtein: 16g
