Description
A nutritious vegan risotto made with protein rich quinoa and bright spring flavors. This plant-based meal is easy yet sophisticated and sure to satisfy!
Ingredients
Scale
3 Small Onions (Sliced Thin)
3 Cloves Garlic (Chopped)
10 sprigs Fresh Asparagus (Chopped)
½ Cup Green Peas (Frozen)
1 ½ Cup Dry Quinoa
3 Cups Vegetable Broth (Warm)
2 Tbsp Vegan Butter
1 oz. Vegan Parmesan (grated)
1/2 tsp Dry Thyme
1/2 tsp Black Pepper
1/2 tsp Salt
Instructions
- Prepare all produce as directed.
- Put the broth in a sauce pan and heat it over low heat until warm.
- In a frying pan over medium heat, cook the onions stirring frequently until they have started to caramelize. Approx. 10 minutes
- Add the asparagus and chopped garlic to the pan. Add a ¼ cup of broth to the pan and cover.
- Allow asparagus to steam with the caramelized onion and garlic for 5 minutes. Uncover and allow to excess liquid to evaporate while stirring. Approx. 5 minutes. Transfer to a bowl and set aside.
- Add vegan butter and 1 tbsp of olive oil to the pan and return it to medium heat. Once the butter has melted, add the quinoa.
- Using ½ a cup at a time, add the broth to the quinoa. Stir frequently until each ½ cup has absorbed. And then continue adding more ½ cup at a time.
- When you are half done with the broth add the dry spices, the caramelized onion and asparagus mixture, pea, and vegan parmesan.
- Stir and continue to add broth and allowing it to absorb until the quinoa is soft.
- Serve immediately with extra vegan Parmesan, if desired, and enjoy!
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Keywords: Vegan Asparagus Quinoa Risotto
