Garlic and Spinach Risotto gf/v

Garlic and Spinach Risotto gf/v

Risotto (serves 4)

1 tablespoon olive 

1 red chopped onion 

3 cloves minced garlic 

3/4 cup risotto rice

2 cups vegetable stock

1 cups non-dairy milk 

2 cups baby spinach 2

T nutritional yeast

handful chopped cilantro

sea salt and pepper 

Cashew Cream

1/2 cup raw cashews soaked overnight

1/2 cup vegetable stock 

1/2 lemon

n a low to medium heat, add onions and garlic to a sauce pan and fry until lightly browned. Add in rice and cook for a few minutes. Add half a cup of vegetable stock at a time and mix well until the rice absorbs the liquid.  Then add in the non-dairy milk and when all is absorbed add in baby spinach and set aside.

Add soaked and drained cashews to a high speed blender with lemon juice and half a cup of vegetable stock and blend until smooth.  Pour the cashew cream into the risotto rice, mix in cilantro and serve! 

Salsa Verde (Green Tomatillo Salsa) gf/v

Salsa Verde (Green Tomatillo Salsa) gf/v

Pumpkin Pancakes gf/v

Pumpkin Pancakes gf/v