This Creamy Vegan Risotto delivers the soul-satisfying, cozy decadence that suckers me into ordering whichever entree comes with risotto every time I see it on a menu, but it is made with lighter, brighter ingredients…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 15 minutes ]
- 1 medium head cauliflower, cut into rough florets, divided (about 5 cups)
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided, plus additional to taste
- 1/2 teaspoon ground black pepper, divided, plus additional to taste
- 14–16 ounces quartered artichoke hearts, drained from a can or defrosted from frozen
- 1 pound asparagus (about 1 small bunch)
- 1 (15-ounce) can reduced-sodium white beans, such as cannellini beans, white kidney beans, or Great Northern beans
- 1 clove garlic, peeled and left whole (if you are a serious garlic fiend, you can up to 2)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons nutritional yeast*
- 2 1/3 cups Almond Breeze almond milk Original Unsweetened, divided
- 1 large shallot, diced
- 1 cup uncooked quinoa
- 3 tablespoons chopped fresh chives, plus additional for serving
- Place a rack in the upper and lower thirds of your oven and preheat the oven to 425 degrees F.
- Coat two large rimmed baking sheets with nonstick spray.
- Place 3 cups cauliflower florets in a large mixing bowl.
- Drizzle with 2 teaspoons olive oil and sprinkle with 1/4 teaspoon kosher salt and a pinch (about 1/8 teaspoon) black pepper.
- Toss to coat, then spread in a single layer on one baking sheet. Roast for 20 to 25 minutes, until tender and caramelized, tossing once halfway through.
- Meanwhile, spread the artichokes in a single layer on top of several paper towels.
- Place a few additional sheets of paper towels on top, then press gently to remove excess water.
- Transfer the artichokes to a large mixing bowl.
- Trim the asparagus and cut into 1 1/2-inch diagonal slices, then add to the bowl with the artichokes.
- Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Toss to coat then spread into a single layer on the second baking sheet.
- Place in the oven and roast for 15 to 18 minutes, until the veggies are caramelized and tender, tossing once halfway through.
- While the veggies roast, place the remaining cauliflower florets in a food processor.
- Pulse a few times until the cauliflower resembles grains of rice, then add the beans, garlic, lemon juice, nutritional yeast, and 1/3 cup almond milk.
- Puree just until smooth.
- Heat the remaining 2 teaspoons olive oil in a Dutch oven or medium saucepan over medium heat.
- Once the oil is hot and shimmering, add the shallot and cook until it’s beginning to turn translucent about 3 minutes.
- Add the quinoa, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper.
- Stir to coat the quinoa in the oil and shallots, then add the remaining 2 cups almond milk.
- Bring to a gentle boil, then reduce heat, cover, and let simmer until the quinoa has absorbed most of the liquid, about 12 to 15 minutes.
- Add the cauliflower bean puree to the quinoa and fold to combine, adding a few extra tablespoons almond milk as needed so that you have a nice, creamy consistency. Stir in the chives.
- Taste and season with additional salt and pepper as desired.
- Divide the quinoa into serving bowls. Top with a generous serving of roasted vegetables and sprinkle with additional chives.
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