Creamy Spring Risotto

1 min read

Creamy Spring Risotto Recipe: Vegan and Gluten-Free

Looking for a tasty, healthy meal that’s perfect for spring? This Creamy Spring Risotto recipe is the perfect combination of fresh, seasonal veggies and creamy, savory risotto. Plus, it’s completely vegan and gluten-free, so it’s a great option for anyone with dietary restrictions.


– 1 cup Arborio rice
– 4 cups vegetable broth
– 1 small onion, diced
– 1 garlic clove, minced
– 1/2 cup white wine
– 1/2 cup frozen peas
– 1/2 cup asparagus, chopped
– 1/2 cup spinach, chopped
– 1/4 cup nutritional yeast
– 1 tbsp olive oil
– Salt and pepper, to taste


1. In a large pot, bring veggie broth to a simmer.

2. In a separate pot, heat up olive oil and add diced onion and minced garlic. Cook until the onions are translucent.

3. Add Arborio rice to the pot with onion and garlic. Allow the rice to toast for about 2-3 minutes.

4. Add white wine to the pot with the rice mixture. Allow the wine to absorb into the rice fully before adding any more liquid.

5. In 1/2 cup increments, add the simmering veggie broth and stir until absorbed fully.

6. Once the rice is tender and has cooked for about 30 minutes, stir in the nutritional yeast.

7. In a separate pan, briefly cook the frozen peas, chopped asparagus, and spinach.

8. Mix these veggies into the rice mixture, and add salt and pepper to taste.

9. Serve warm and enjoy!

This recipe not only tastes delicious, but it’s also a great way to get in all the nutrients you need. The asparagus and peas provide a healthy dose of fiber, while the spinach adds iron and vitamins A and C. Plus, the Arborio rice is rich in B-vitamins and minerals like calcium and magnesium.

So the next time you’re looking for a tasty and healthy meal, give this Creamy Spring Risotto recipe a try. It’s sure to be a hit with vegans and meat-eaters alike!

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