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Veggie Risotto

This easy to make risotto can also serve as a main course.

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Servings
1 cup
Calories Cholesterol Sat Fat Carbs
190 0mg 2g 32g
Recipe Footprint (for Recipe's Default # of Servings)
1.8 Water saved (gallons) [animal consumption only]
4.5 Manure (pounds) not deposited into the environment
5.2 Grains / feed (pounds) not consumed by animals
11.0 Methane (gallons) not created by animals
134.6 CO2 (pounds) not released into the atmosphere
.2 Animal lives saved
Recipe Chef Pamela Kurp
Course Veggie Side Dishes
Cuisine Italian
Diet Vegan
Prep Time 15 minutes
Cook Time 55 minutes
Ingredients
  • 1 Tbsp olive oil
  • 1 C yellow onions (finely chopped)
  • 1 C rice (arborio) (uncooked)
  • 5 oz spinach leaves (baby)
  • 2 C vegetable broth
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 1 1/2 C asparagus (cut into 1 inch pieces)
  • 1/2 C Parmesan cheese (non-dairy grated)
Course Veggie Side Dishes
Cuisine Italian
Diet Vegan
Prep Time 15 minutes
Cook Time 55 minutes
Ingredients
  • 1 Tbsp olive oil
  • 1 C yellow onions (finely chopped)
  • 1 C rice (arborio) (uncooked)
  • 5 oz spinach leaves (baby)
  • 2 C vegetable broth
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 1 1/2 C asparagus (cut into 1 inch pieces)
  • 1/2 C Parmesan cheese (non-dairy grated)
Servings
1 cup
Calories Cholesterol Sat Fat Carbs
190 0mg 2g 32g
Recipe Footprint (for Recipe's Default # of Servings)
1.8 Water saved (gallons) [animal consumption only]
4.5 Manure (pounds) not deposited into the environment
5.2 Grains / feed (pounds) not consumed by animals
11.0 Methane (gallons) not created by animals
134.6 CO2 (pounds) not released into the atmosphere
.2 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large pan, heat the oil; saute the onion until tender.
    In a large pan, heat the oil; saute the onion until tender.
  2. Add the rice and stir well; add the spinach, broth, salt, pepper and nutmeg, and cook on low heat (simmer) for approximately 10 minutes until the spinach is wilted. Add the broth.
    Add the rice and stir well; add the spinach, broth, salt, pepper and nutmeg, and cook on low heat (simmer) for approximately 10 minutes until the spinach is wilted. Add the broth.
  3. Add half of the Parmesan cheese to the veggie rice mixture; transfer the mixture to a casserole dish (greased) and bake covered at 400 degrees for 15 minutes.
    Add half of the Parmesan cheese to the veggie rice mixture; transfer the mixture to a casserole dish (greased) and bake covered at 400 degrees for 15 minutes.
  4. Stir in the asparagus, sprinkle with the remaining cheese; cover and bake an additional 15 minutes.
    Stir in the asparagus, sprinkle with the remaining cheese; cover and bake an additional 15 minutes.
Recipe Notes

Cover and store for up to one week in the refrigerator, or freeze for up to six months.

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