10Ingredients
240Calories
30Minutes

Ingredients

  • 4 cups vegetable broth (warmed on the stovetop, DIY or store-bought)
  • 2 tablespoons water (or oil, divided)
  • 1 asparagus (small bundle, 160 g, ends trimmed or 1 small bundle broccolini, stalks trimmed, we used both)
  • 1 red bell pepper (120 g, seeds + stem removed, thinly sliced)
  • 1/4 teaspoon sea salt (each, and black pepper)
  • 3/4 cup shallot (thinly sliced)
  • 1 cup arborio rice
  • 1/4 cup dry white wine (or sub more vegetable broth)
  • 1/4 cup vegan parmesan cheese (plus more for serving)
  • chopped parsley (Fresh)
Read Directions

NutritionView more

240Calories
Sodium46%DV1100mg
Fat1%DV0.5g
Protein10%DV5g
Carbs16%DV49g
Fiber8%DV2g

PER SERVING *

Calories240Calories from Fat4.5
% DAILY VALUE*
Total Fat0.5g1%
Saturated Fat
Trans Fat
Cholesterol
Sodium1100mg46%
Potassium230mg7%
Protein5g10%
Calories from Fat4.5
% DAILY VALUE*
Total Carbohydrate49g16%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Samanthony 31 May
This is AMAZING! I use chicken instead of vegetable stock but other than that I keep the recipe as is. So delicious!! Now I just need to figure out how to get my risotto to behave 🤔