Sweet Corn Risotto

Such a yummy summer dish!

Ingredients:
2 cups cooked brown rice 
1 small sweet onion, diced 
2 garlic cloves, minced 
1 cup corn (boiled and cut from cob or thawed if frozen)
1½ cups veg broth 
16-oz cauliflower rice 
1 tbsp nutritional yeast 
1 tbsp miso paste 
2 cups fresh spinach 
2 tbsp soy or almond milk

Directions:

1. Line a large pot with ¼-cup broth. 
2. Sauté onions and garlic until translucent. 
3. Stir in cauliflower rice and cook 5 minutes, adding   splashes of broth to prevent sticking. 
4. Add remaining broth, nutritional yeast, and miso,    stirring to combine. 
5. Stir in cooked rice, cover, and simmer for a few minutes. 
6. Uncover and stir in corn and spinach. 
7. Continue to cook and stir until spinach turns bright   green, folds in, and excess liquid cooks off. (Risotto   should be soft.) 
8. Turn off heat and add milk to cream it up, adding   more as desired. 
9. Let rest a few minutes.

Notes

• Serves 2
• Per serving: 207 calories, 4.4g fat, 40.4g carbs, 6g fiber, 20.1g sugars, 4.3g protein 

Sweet Pea Risotto

I love risotto, but it is hard to come by as a vegan.

Ingredients:
3 cups (24-oz) veg broth
1 diced onion
3-4 minced garlic cloves
16-oz riced cauliflower
2 Tbsp nutritional yeast
3 cups cooked quinoa
garlic powder
2 tbsp miso paste
2 cups green peas
¼ cup (2-oz) almond milk

Directions:

1. Sauté onions and garlic until translucent. 
2. Stir in riced cauliflower and cook 5 minutes, adding splashes of broth to prevent sticking and stirring occasionally. 
3. Stir in 2 tbsp nutritional yeast, remaining broth, and cooked quinoa.
4. Cover and simmer for a few minutes. 
5. Uncover and stir in miso. 
6. Stir in peas, and keep stirring until any excess liquid cooks off (risotto should be soft, ie risotto consistency). 
7. Turn off heat and add milk to cream it up, adding more milk as desired. 
8. Cover and let rest for a few minutes. 

Notes:

• Per serving: 402 calories, 5.1g fat, 68.8g carbs, 17g fiber, 9.3g sugars, 26.3g protein
• Serves 4