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By Liana Werner-Gray

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Risoni Risotto
Risoni Risotto makes a quick and delicious alternative to rice in this amazing vegetable risotto recipe using Explore Cuisine Chickpea Risoni.
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Servings
Ingredients
  • 1 box
  • 1/3 cup coconut oil
  • 1 small yellow onion diced
  • 1 garlic clove diced
  • 1/2 tsp sea salt
  • 1/4 tsp Black pepper
  • 1/2 tsp thyme
  • 1/2 cup vegetable broth
  • 6 asparagus shoots cut into thirds
  • 1/3 cup peas
  • 1/2 cup nutritional yeast
Servings
Ingredients
  • 1 box
  • 1/3 cup coconut oil
  • 1 small yellow onion diced
  • 1 garlic clove diced
  • 1/2 tsp sea salt
  • 1/4 tsp Black pepper
  • 1/2 tsp thyme
  • 1/2 cup vegetable broth
  • 6 asparagus shoots cut into thirds
  • 1/3 cup peas
  • 1/2 cup nutritional yeast
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook Risoni and drain.
  2. Meanwhile in a pot add the coconut oil, onion, garlic, salt, pepper, thyme and asparagus and sauté for a few minutes until tender.
  3. Add the Risoni, vegetable broth, peas, nutritionist yeast to the pot and stir until liquid absorbs and is creamy. Serve with fresh parsley.
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