Our version of Meatless Monday is for vegetarian foodies with discriminating palates and features recipes that elevate the “dining at home” experience. A weekly feast for your eyes, Mondays won’t be the same once you get a hold of these savory and seasonal dishes with distinct and intense flavors. Invite a friend over and start your week already satiated with good food and good conversation.
Got a recipe for ridiculously rich tasting risotto or a silky smooth sweet potato soup? Send your ideas for seasonal vegetarian recipes here.
This week’s recipe is provided by Kristie Middleton. Connect with her on Instagram at @muddbutter. There’s not much better than a spring risotto. You can substitute your favorite vegetables, like spring peas or butternut squash in place of the mushrooms and asparagus for a great meal any time of the year.
Easy Spring Risotto (serves 2)
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1 clove garlic minced
- ½ cup Arborio rice
- 1-1/2 cups water plus 1 vegetarian bouillon cube (like Rapunzel) or 1-1/2 cups vegetable broth
- Half bunch, i.e. six or so stalks asparagus, ends trimmed off and cut into 1 inch lengths
- 1 cup chopped mushrooms
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
- In a saucepan, heat olive oil on medium.
- Add onions and cook for 3 to 5 minutes until translucent.
- Add garlic and cook for 2 more minutes. Reduce heat to low.
- Add rice and bouillon if using, then begin adding water (or broth) half a cup at a time, stirring regularly.
- Once the water is absorbed, add more.
- Once you’ve added one cup of the water, add the asparagus, mushrooms, thyme, oregano and salt and pepper to taste.
- Add the rest of the water, taste and serve once all the water has been absorbed and the risotto is soft and creamy.
For more incredibly delicious and seasonal vegetarian recipes, check out The Vegetarian Aficionado™ flip magazine.
Simplicity expert, A.Michelle Blakeley showcases the educational, informational and entertaining side of being a vegetarian enthusiast via vibrant flavorful and seasonal recipes; clean food products, chef interviews, restaurant reviews, farm to fork events, public markets, etc. You have one mind and one body, feed them well. Connect with her on Twitter at @vegaficionado