This easy to make risotto can also serve as a main course.
Servings |
1 cup
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Calories | Cholesterol | Sat Fat | Carbs |
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190 | 0mg | 2g | 32g |
Recipe Footprint (for Recipe's Default # of Servings)
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1.8 | Water saved (gallons) [animal consumption only] |
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4.5 | Manure (pounds) not deposited into the environment |
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5.2 | Grains / feed (pounds) not consumed by animals |
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11.0 | Methane (gallons) not created by animals |
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134.6 | CO2 (pounds) not released into the atmosphere |
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.2 | Animal lives saved |
Recipe Chef | Pamela Kurp |
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)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large pan, heat the oil; saute the onion until tender.
- 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 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.
- 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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