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This risotto is a bit healthier, with no cream or cheese and it requires less ingredients than most risottos. But it still tastes just as good and comforting.
Heat broth in a saucepan, covering to keep it warm over low heat. (I do this with all of my risottos but some people don’t find it necessary).
In a separate pan, melt the vegan butter and add onions over medium-low heat. Cook the onions for about 4 minutes, then add the garlic and continue to cook for one more minute.
Next, add the uncooked rice and toss to coat in the butter.
Now add 1/2 cup of warm broth, stirring constantly until it is absorbed. Then add the asparagus. Now continue to add 1/2 cup broth at a time, waiting for it to be absorbed before each additional 1/2 cup of broth. Continue to stir constantly.
If the rice is not tender after you’ve used all of the broth, begin adding water and continue until the rice is tender.
Now add salt to taste and serve.
Swiss Chard and Tofu Stuffed Shells is a dairy-free option to standard stuffed shells recipes. The blended tofu offers the same consistency as a ricotta cheese mixture, and the Swiss chard is a flavorful (and colorful) addition to the mix.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!