Artichoke and Spinach Risotto with Lemon Cashew Cream [Vegan, Gluten-Free] Recipe | Yummly

Artichoke and Spinach Risotto With Lemon Cashew Cream [Vegan, Gluten-Free]

ONE GREEN PLANET(1)
Al bo: "Very nice. Followed recipe, (used 66 g cashew and…" Read More
16Ingredients
45Minutes
350Calories
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Ingredients

US|METRIC
  • 2 tablespoons vegan butter
  • 1 tablespoon olive oil
  • 1 onion (finely diced)
  • 2 tablespoons green garlic (finely diced)
  • 1 cup snap peas (thinly sliced)
  • 3/4 cup arborio rice
  • 1/4 cup dry white wine
  • 5 cups vegetable stock
  • 1/2 cup artichoke hearts (diced)
  • 2 cups spinach
  • 1/2 cup raw cashews (soaked in water overnight)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons nutritional yeast
  • 1 tablespoon parsley (chopped)
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    NutritionView More

    350Calories
    Sodium63% DV1500mg
    Fat18% DV12g
    Protein20% DV10g
    Carbs17% DV50g
    Fiber28% DV7g
    Calories350Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium1500mg63%
    Potassium460mg13%
    Protein10g20%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber7g28%
    Sugars6g12%
    Vitamin A45%
    Vitamin C35%
    Calcium6%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Al bo 2 years ago
    Very nice. Followed recipe, (used 66 g cashew and 232 grams rice for 4 servings) and served it on raw spinach. Used garlic and scallions instead of green garlic and peas instead of sugar snaps.

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