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Green Spring Vegetable Risotto

This is a butter-less, cheese-less, risotto that still has the same creamy taste but is low in fat and calories!

Prep
Cook
Serves 6people
Ingredients
1
lb asparagus, ends trimmed off and cut into 1-inch pieces
1
tbsp +8 cups low sodium vegetable broth
1
bunch scallions
2
cups short grain brown rice
1
tbsp fresh lemon juice
3
tbsp nutritional yeast
seasonings to taste
Directions
1.
Cook the asparagus in a steamer until softened. In a separate saucepan, bring the 8 cups of vegetable broth to a boil, then reduce immediately to a simmer. Meanwhile, heat 1 Tbs vegetable broth in a large saucepan, and begin to cook the scallions. Add the brown rice, and cook for about 2 min. Add the lemon juice to the rice and stir until absorbed. Add 2 cups of the broth mixture to the rice and green onion mixture, stirring constantly until the liquid is absorbed. Continue adding the broth, one ladle at a time, and keep stirring. When the liquid is mostly absorbed and the rice is tender yet still firm, remove from heat. This takes about 40-45 minutes or longer. Stir in the steamed asparagus. Add the nutritional yeast, and seasonings. Enjoy!
2.
Asparagus has been known to be used as medicine because of all the health benefits it has. Asparagus is known for its anti-inflammatory and anti-oxidant benefits, which is good for people with rheumatoid arthritis. Its also known for digestive support, heart health and blood sugar regulation, and anti-cancer benefits. This delicious meal is great to make in large quantities and just heat it up later when you're on the go because asparagus has a long respiration rate and doesn't "die" as quickly as other vegetables.

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