RECIPES
Vegan Broccoli and Sage Risotto
by Livestrong_Recipes | Feb 19, 2019
Photo Credit: luciepeclova/ Adobe Stock
- PREP
- 15 m
- COOK
- 25 m
- TOTAL
- 40 m
Vegan risotto recipe courtesy Dietitian On The Run.
INGREDIENTS
SERVES 4
- 1 cup Arborio Rice (risotto)
- 1 1/4 cups Pure Almond Unsweetened
- 1/2 cup Coconut Milk
- 1 tbsp Light Tasting Olive Oil
- 1 cup Broccoli
- 1 cup Butternut Squash
- 2 tbsp Onions, Green
- 1 pinch Salt
- 1 pinch Pepper*
- 1 tbsp Rosemary, fresh
- 5 leaf fresh sage leaves
DIRECTIONS
1
In a deep sauté pan, heat oil over medium. Add squash, broccoli and green onion, sautéing for 4-5 minutes (until softened).
2
Season with salt and pepper to taste (approx. ¼ tsp of each). Add rice and toss for one minute.
3
In a separate bowl, whisk liquids with herbs. Add one cup of liquid mixture to rice and vegetables, bringing to a boil.
4
Reduce heat to simmer and continue mixing liquid in ½ cup at a time as it absorbs; stir frequently.
5
Once all liquid is added (total cook time: 20-25 minutes), serve warm over a bowl of greens or as a side.
