Last weekend has been so busy that I did not have any time to plan any of our meals for the week. Josh and I did our Sunday grocery shop late at night, with no goal in mind. We just picked whatever we thought we needed.
When the week came, my creativity was put into test. I had to create meals from the random foods we bought for the week. Our meals turned out okay, but this recipe is what has been a real success. And I’d like to share it with you!
This meal is vegan, healthy, quick and does not require as many dishes! Just perfect for those lazy weeknights. I hope you enjoy!
Vegan Creamy Cashew, Asparagus, Mushroom Risotto
Servings: 4
Ingredients:
1 cups vegetable stock
1/2 unsweetened almond milk
1 cup brown rice (preferably short grain)
2 Tbsp coconut oil (or any vegetable oil of your choice)
2 Garlic cloves, grated or finely diced
1 Medium sized onion, finely diced
1/2 cup chopped cashews, plus extra for garnishing
1 cup roughly chopped basil leaves, plus extra for garnishing
8 stalks Asparagus cut into 2cm lengths
Salt and pepper to taste
Directions:
1. Rinse brown rice and place in a pot or rice cooker and cook as per packet instructions.
2. Heat oil on a large saucepan, then add the garlic and onion. Stir for 3 minutes, until onion turns translucent.
3. Add cashews and stir until cashews turn slightly brown. Then add asparagus and mushrooms, and let them cook, stirring regularly until tender.
4. Add cooked brown rice and stir through basil leaves.
5. Mix in the vegetable stock and unsweetened almond milk. Lower heat, cover the pot and let simmer for about 5 minutes or until rice turns slightly gloopy. Add more almond milk if required to achieve risotto (or your desired) consistency.
6. Add salt and pepper to taste. Garnish with chopped cashews and basil leaves.